Buckwheat casserole with squash

Buckwheat casserole with squash

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 475 kcal
, Fat: 16 g
, Carbohydrate: 67 g
, Protein: 13 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Casserole

1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, squeezed
2 red chilli peppers, deseeded, finely chopped
1 tsp turmeric
¼ tsp cumin
400 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
250 g buckwheat
1 tbsp tomato puree
7 dl vegetable bouillon
1 glass Peppadew™ (wild paprika) (approx. 400 g), drained
salt and pepper to taste

To serve

180 g Dessert Extrafin
50 g pine nuts, roasted
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How it's done

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Casserole

Heat the oil in a pan. Add the shallot, garlic, chilli, turmeric and cumin, sauté for approx. 3 mins. Add the squash, buckwheat and tomato purée, cook briefly. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally. Mix in the pepper, heat through, season.

To serve

Plate up the casserole, top with the Dessert Extrafin, sprinkle with the seeds.

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