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Posted: October 11, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Hearty and heart-healthy, this roasted butternut squash dish with buckwheat makes a warming main course for a weekday family dinner. Beautiful and simple plate for an autumn night.
Active Time
30 minutes
Total Time
1 hour
Serves
4-6

Ingredients:

  • 1 medium butternut squash
  • 1/2 small cauliflower, cut into florets 
  • 2 tbsp. olive oil
  • 1/2 tsp. of smoked paprika
  • salt and freshly ground pepper
  • 2 c. cooked toasted whole buckwheat groats (directions in author's comments)
  • 1 c. lima beans, (I used frozen ones)
  • 1 tsp. lemon juice or vinegar
  • 2-3 tbsp. chives, chopped
  • 2 tbsp. walnut oil (for the salad)
  • salt and freshly ground pepper (for the salad)
  • 4 eggs, cooked in sunny side up method (optional)

Directions:

  1. 1. Preheat an oven to 425°F.
  2. 2. Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers.
  3. 3. Using a mandolin cut all of the squash into 2-inch strips. Spread the squash pieces on a rimmed baking sheet. Drizzle with the oil, add smoked paprika and toss with your hands to coat. Season with salt and pepper.
  4. 4. Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.
  5. 5. Roast the cauliflower florets the same way or together with squash.
  6. 6. In a large mixing bowl, combine cooked buckwheat, roasted pumpkin, roasted cauliflower, and lima beans. Once combined, drizzle over the walnut oil and the lemon juice into the bowl. Combine well to make sure everything gets dressed. Taste and adjust seasoning with salt and pepper.
  7. 7. This salad is great at room temperature or even warm. You can keep it overnight in a refrigerator and bring back to room temperature to serve.
  8. 8. Serve it with fresh herbs and cooked eggs (also can be served with salmon or chicken).

Author's Notes:

To toast the buckwheat, pour the buckwheat groats into a dry skillet and heat for 4-5 minutes until golden brown, stirring continually. To cook, combine 1 cup toasted buckwheat and 1 cup water in medium pot. Add 1/4 tsp. salt and 1 tsp. olive oil. Bring to a boil. Cover with a lid, reduce heat to simmer and cook until done, about 5-10 minutes.

Images:

Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans

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Buckwheat with Roasted Vegetables and Lima Beans

Source: Cooking Melangery

  • Prep
    30 minutes
  • Total Time
    1 hour
  • Serves
    4-6

Description

"Hearty and heart-healthy, this roasted butternut squash dish with buckwheat makes a warming main course for a weekday family dinner. Beautiful and simple plate for an autumn night."

Ingredients

  • 1 medium butternut squash
  • 1/2 small cauliflower, cut into florets 
  • 2 tbsp. olive oil
  • 1/2 tsp. of smoked paprika
  • salt and freshly ground pepper
  • 2 c. cooked toasted whole buckwheat groats (directions in author's comments)
  • 1 c. lima beans, (I used frozen ones)
  • 1 tsp. lemon juice or vinegar
  • 2-3 tbsp. chives, chopped
  • 2 tbsp. walnut oil (for the salad)
  • salt and freshly ground pepper (for the salad)
  • 4 eggs, cooked in sunny side up method (optional)

Directions

  1. 1. Preheat an oven to 425°F.
  2. 2. Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers.
  3. 3. Using a mandolin cut all of the squash into 2-inch strips. Spread the squash pieces on a rimmed baking sheet. Drizzle with the oil, add smoked paprika and toss with your hands to coat. Season with salt and pepper.
  4. 4. Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.
  5. 5. Roast the cauliflower florets the same way or together with squash.
  6. 6. In a large mixing bowl, combine cooked buckwheat, roasted pumpkin, roasted cauliflower, and lima beans. Once combined, drizzle over the walnut oil and the lemon juice into the bowl. Combine well to make sure everything gets dressed. Taste and adjust seasoning with salt and pepper.
  7. 7. This salad is great at room temperature or even warm. You can keep it overnight in a refrigerator and bring back to room temperature to serve.
  8. 8. Serve it with fresh herbs and cooked eggs (also can be served with salmon or chicken).

Author's Notes

To toast the buckwheat, pour the buckwheat groats into a dry skillet and heat for 4-5 minutes until golden brown, stirring continually. To cook, combine 1 cup toasted buckwheat and 1 cup water in medium pot. Add 1/4 tsp. salt and 1 tsp. olive oil. Bring to a boil. Cover with a lid, reduce heat to simmer and cook until done, about 5-10 minutes.

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