February 02, 2012

Roasted spiced pumpkin with toasted buckwheat

We might be another month away from autumn, but this dish certainly echoes some of those flavours we relate to the cooler months of the year. I adore spiced roasted pumpkin (and any other roasted veggies, for that matter) and combined with crunchy, toasted buckwheat this dish was a perfect lunch on a rainy summer's day.

Roasted Spiced Pumpkin with Toasted Buckwheat
(serves 2)

500g peeled, cubed pumpkin
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon pink peppercorns, slightly crushed
1 teaspoon ground cinnamon
1 teaspoon unsweetened cacao
pinch of salt

200g raw buckwheat kernels
3-4 tablespoons sunflower seeds

1. Preheat oven to 180C and line a baking tray with baking paper.

2. Combine the pumpkin, olive oil and spices in a large bowl and toss to mix. Pour the mixture onto the baking tray and bake for about 20-30 minutes or until the cubes are tender.

3. Toast the buckwheat and sunflower seeds on a dry pan for about 10 minutes, stirring every now and then.

4. Combine the roasted pumpkins with the buckwheat mixture and serve.


  1. i love the bowls you use!

  2. Mm, I made a salad with boiled buckwheat yesterday.. But it's sounds soooo good with pumpkin! Can't wait for them to get in season here in Denmark again.

  3. Yum, that looks awesome! I'm a squash maniac, so I love any recipe that features it. Thanks for sharing.

  4. We're smack dab in the middle of winter here! But it feels like fall :) And I could eat pumpkin all year round. Buckwheat is a grain I haven't had much experience with, but I might need to change that!


  5. I never thought to toast buckwheat! This looks so delicious, yet so simple. Can't wait to try it!

  6. I have a big jar filled with buckwheat and I've been trying to think of other ways to use it up! I love the idea of just toasting it! Have you ever sprouted buckwheat before?

    1. Hi Jacqui,

      Yes, I've sprouted buckwheat but I much prefer the texture of them when toasted. Sprouting is a great way to use them too though!


  7. Yes, shall certainly try when autumn rolls around again! Wonderfully, sweet, healthy and colourful! For me the special ingredient is the cacao: tho' the amount is small, it could pack quite a punch!


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