Buckwheat casserole with squash
Ingredients
for 4 person
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 |
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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