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Sautéed Buckwheat with Roasted Kuri Squash and Pumpkin Seeds

Sautéed Buckwheat with Roasted Kuri Squash and Pumpkin Seeds

A warm, earthy autumn dinner that is naturally gluten-free.

EasyPrep 10 minCook 20 min2 servings

Nutrition facts

Per serving
300Calories
9gProtein
37gCarbs
12gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

Ingredients

Steps

  1. 1

    Roast diced squash at 200°C for 15 minutes with half the oil.

  2. 2

    Boil buckwheat in twice its volume of water for 10 minutes.

  3. 3

    Toss cooked buckwheat and squash in a pan with remaining oil.

  4. 4

    Top with pumpkin seeds right before serving.

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