for 4 person

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

How it's done

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.

Show complete recipe