Buckwheat casserole with squash

Total: 30 min. | Active: 30 min.
vegetarian

Ingredients

for 4 person

Casserole
1 tbsp olive oil
shallot, finely chopped
garlic clove, squeezed
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.

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