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.
i love the bowls you use!
ReplyDeleteMm, 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.
ReplyDeleteYum, that looks awesome! I'm a squash maniac, so I love any recipe that features it. Thanks for sharing.
ReplyDeleteWe'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!
ReplyDeleteSues
I never thought to toast buckwheat! This looks so delicious, yet so simple. Can't wait to try it!
ReplyDeleteI 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?
ReplyDeleteHi Jacqui,
DeleteYes, I've sprouted buckwheat but I much prefer the texture of them when toasted. Sprouting is a great way to use them too though!
Maria
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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!
ReplyDelete