AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, Vegetarian, VeggiesDifficultyIntermediateAutumn-inspired dish with gluten-free and hearty buckwheat, sauteed mushrooms, and freshly chopped sage!
Preheat oven to 375 degrees F.
Line baking sheet with parchment paper.
Wash and dry squash thoroughly. On a cutting board, use a large Chef's knife to carefully slice horizontally.
Scoop out seeds and discard (or roast or compost!)
Place squash on baking sheet, cut sides down.
Roast for ~35-45 minutes (depending on size of squash).
When the skin is slightly wilted, remove from oven.
Flip over so cut side is up and let cool for ~5 minutes, until it is cool enough to handle.
Scoop out the flesh, leaving a 1/4" border.
Place squash in a bowl.
Bring 2 cups of water to a boil in a large pot.
Place buckwheat in mesh strainer and rinse thoroughly.
When water is boiling, add buckwheat, stir, and bring to a gentle boil.
Reduce heat to a gentle simmer, cover, and cook for 25 minutes, or until water is absorbed.
Remove from heat and let rest for 5-10 minutes. (This prevents the grain from getting mushy.)
Fluff with a fork and add 1 cup of buckwheat to squash bowl.
(Use the rest for leftovers for breakfast porridge or a zesty lunch with olive oil and herbs!)
Wash mushrooms in cool water and pat dry with paper towel.
Chop into ~1/4" pieces.
Heat 1 tbsp Mushroom-Sage Olive Oil on medium heat. Saute mushrooms with a pinch of salt and 1/3 of the chopped sage for ~5-7 minutes, until they release their juices and cook down to become fragrant.
Add mushroms to bowl with squash and buckwheat.
Generously salt & pepper the squash-buckwheat-mushroom mixture.
Mix in 1 tbsp of Mushroom-Sage Olive Oil and add the second 1/3 of the chopped sage.
Lightly sprinkle salt & pepper on top of the empty squash shells.
Spoon mixture into the shells.
Top with remaining 1/3 of chopped sage.
Bake at 350 degrees for 15-20 minutes, until thoroughly warmed and flavors have blended!
Ingredients
Directions
Preheat oven to 375 degrees F.
Line baking sheet with parchment paper.
Wash and dry squash thoroughly. On a cutting board, use a large Chef's knife to carefully slice horizontally.
Scoop out seeds and discard (or roast or compost!)
Place squash on baking sheet, cut sides down.
Roast for ~35-45 minutes (depending on size of squash).
When the skin is slightly wilted, remove from oven.
Flip over so cut side is up and let cool for ~5 minutes, until it is cool enough to handle.
Scoop out the flesh, leaving a 1/4" border.
Place squash in a bowl.
Bring 2 cups of water to a boil in a large pot.
Place buckwheat in mesh strainer and rinse thoroughly.
When water is boiling, add buckwheat, stir, and bring to a gentle boil.
Reduce heat to a gentle simmer, cover, and cook for 25 minutes, or until water is absorbed.
Remove from heat and let rest for 5-10 minutes. (This prevents the grain from getting mushy.)
Fluff with a fork and add 1 cup of buckwheat to squash bowl.
(Use the rest for leftovers for breakfast porridge or a zesty lunch with olive oil and herbs!)
Wash mushrooms in cool water and pat dry with paper towel.
Chop into ~1/4" pieces.
Heat 1 tbsp Mushroom-Sage Olive Oil on medium heat. Saute mushrooms with a pinch of salt and 1/3 of the chopped sage for ~5-7 minutes, until they release their juices and cook down to become fragrant.
Add mushroms to bowl with squash and buckwheat.
Generously salt & pepper the squash-buckwheat-mushroom mixture.
Mix in 1 tbsp of Mushroom-Sage Olive Oil and add the second 1/3 of the chopped sage.
Lightly sprinkle salt & pepper on top of the empty squash shells.
Spoon mixture into the shells.
Top with remaining 1/3 of chopped sage.
Bake at 350 degrees for 15-20 minutes, until thoroughly warmed and flavors have blended!
