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Roasted Honeynut Squash with Buckwheat Pilaf - Gluten Free

Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf

Super Sweet Honeynut Squash is special and in season! It’s small size boasts a sweet and nutty flavor with a hint of caramel. Easily roasted and stuffed with a Kasha (Buckwheat) Pilaf with plenty of Roasted Peppers, Red Onions, Herbs and Creamy Goat Cheese.
The most delicious Fall main course or side dish!
Honeynut Squash stuffed with a Kasha & Vegetable Pilaf
Honeynut Squash stuffed with a Kasha & Vegetable Pilaf, dotted with Goat Cheese – Naturally Gluten Free 
Roasted & Stuffed Honeynut Squash served with a salad
An ideal Vegetarian meal – served with a salad
Buckwheat is Gluten Free! Get to know this grain packed with nutrition. If cooks very quickly and a pleasant change from quinoa and rice.
What is the difference between whole Buckwheat Groats and Kasha?

Kasha is simply buckwheat that has been toasted.
Kasha Varnishkes is a well known Jewish side dish with the addition of bowtie noodles and slow-cooked onions… delish!
Buckwheat is not related to wheat in any way, but is actually a seeds of a plant.
The seeds are rich in protein and fiber, as well as a variety of antioxidants and other nutrients.

The recipe can also be made Vegan – use your favorite vegan cheese, or simply omit the cheese altogether.  I do love the creaminess the goat cheese lends – the perfect texture with the light kasha kernels.

What is Honeynut Squash?

Honeynuts are about 6″ tall, and look almost exactly like a butternut squash but shrunken.
A similar shape to it’s cousin, the butternut squash – averages about half the size and is significantly sweeter.
Nutritionally – it has two to three times more beta-carotene than butternut squash.
(We need vitamin A for good vision and eye health and for a strong immune system.)

Harvested from late September through early October. They store well for about a month in a cool, dry place.

Chef Dan Barber influenced a professor and vegetable breeder from Cornell University to give a try to make butternut squash taste better. These little guys were bred for flavor, and not yield. They have been around since 2015 – I have noticed them to me more prevalent at farmers’ markets… thats a good thing!

The skin is thin and edible!

Cut 2 Honeynut squashes in half, roast cut side down with a brushing of neutral oil; s&p
Cut 2 Honeynut squashes in half, roast cut side down with a brushing of neutral oil; s&p
For the Kasha Pilaf - Toast Buckwheat, then add onions, garlic, herbs and vegetable broth.
For the Kasha Pilaf – Toast Buckwheat, then add onions, garlic, herbs and vegetable broth.
Starting the Kasha Pilaf in a skillet
Starting the Kasha Pilaf in a skillet – I’m using my vintage Copco enameled cast iron wok pan skillet
Roast the Colorful Peppers for the pilaf in the oven
Roast the Colorful Peppers for the pilaf in the oven – this brings out their sweetness
The roasted Honeynut Squash halves takes just 20 minutes
The roasted Honeynut Squash halves takes just 20 minutes to roast (cook cut side down)
The Kasha Pilaf is almost done - add the roasted peppers and fresh herbs
The Kasha Pilaf – fluffy & delicious is almost done, add the roasted peppers and fresh herbs
The Beautiful, Colorful and Healthy pilaf is ready to serve - or to be stuffed into the Honeynut Squash!
The Beautiful, Colorful and Healthy pilaf is ready to serve – or to be stuffed into the Honeynut Squash!
The Honeynut Squash Halves are stuffed with the Kasha Pilaf and dabs of goat cheese and a good sprinkling of parsley
The Honeynut Squash Halves are stuffed with the Kasha Pilaf and dabs of goat cheese and a good sprinkling of parsley
I'm serving the Honeynut Squash with a simple salad with Organic Pea Shoots
I’m serving the Honeynut Squash with a simple salad with Organic Pea Shoots*

Enjoy this colorful, nutritious and yummy recipe!
Happy Fall to All,
Karen

*Joe Alvarez, owner of High Ridge Hydroponics in Norwalk, CT has created awesome hydroponic growing systems using high-density, vertical farming methods. His pea shoots are delicious.

Roasted Honeynut Squash with Buckwheat Pilaf - Gluten Free

Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf

Super Sweet Honeynut Squash is special and in season! It's small size boasts a sweet and nutty flavor with a hint of caramel. Easily roasted and stuffed with a Kasha (Buckwheat) Pilaf with plenty of Roasted Peppers, Red Onions, Herbs and Creamy Goat Cheese.
The most delicious Fall main course or side dish!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
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Ingredients

Roasting Honeynut Squash:

  • 2 Honeynut Squash 6" length, average size
  • 1 teaspoon neutral oil expeller pressed
  • 2 pinches salt & pepper

Kasha Pilaf:

  • 3/4 cup buckwheat I use organic
  • 3/4 pounds mini colorful peppers stemmed, seeded 1/2" lengths
  • 2 teaspoon extra virgin olive oil divided
  • 3/4 cup red onion peeled 1/3" dice
  • 2 teaspoons fresh garlic peeled, minced
  • 1 teaspoon fresh rosemary leaves coarse chop
  • 1 teaspoon fresh oregano leaves coarse chop
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 1/4 cups vegetable broth I use better than bouillon vegetable base, organic

Add-Ins:

  • 2 tablespoons fresh parsley coarsely chopped
  • 2 ounces goat cheese large chunks

Instructions

Roast the Honeynut Squash:

  • Preheat oven to 375 degrees. Cut squash in half lenghwise, scoop out the seeds.
    Brush all over with oil and sprinkle with salt & pepper. Place them cut side down on a baking pan to fit.
    Cook squash until softened for about 20 minutes (this wiil depend on their size.)

Toast Buckwheat, Roast Peppers

  • Preheat the oven to 375 degrees. Toast the buckwheat; spread on a rimmed cookie sheet and shake so they are in a single layer. Toast for 8 minutes until they are a touch golden and have a nutty aroma.
    At this time - roast the peppers too on a separate pan. Place the peppers on the pan, rub in one teaspoon of evoo, season with a pinch of salt & pepper. Cook for 15 minutes until softened and golden around the edges.

Make the Kasha Pilaf:

  • Add 1 teaspoon evoo to a 10" skillet. Raise heat to medium, add the red onion and sauté for 3 minutes. Add the garlic, rosemary, oregano, sea salt and pepper. Give a big stir and sauté for 2 minutes. Add the toasted buckwheat and the vegetable broth, give a big stir. Bring to a boil, then turn down to a simmer and cover.
    Cook for 10 minutes, until the broth is absorbed; fluff with a fork.
  • Add the roasted peppers to the kasha pilaf with the chopped parsley, stir in.
  • Remove some flesh from the squash with a large spoon to make room for the stuffing. Keep a 1/2 inch border intact. Chop the cooked squash into 1/2 Inch pieces and fold into the kasha pilaf.
  • Preheat oven to 375. Fill the Honeynut Squash with the Kasha Pilaf, rounding the tops. (You will have lots of extra pilaf for another night.)
    Dot the 4 stuffed squashes with the goat cheese and bake for 10 minutes until melted and warmed through.
    Enjoy!

Notes

I like serving this dish with a simple salad. For Vegan: replace with vegan cheese or simply omit cheese.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Farmers' Market Inspired, Main Course, Side Dish, Vegetarian
CUISINE: American
KEYWORDS: Honeynut Squash, Kasha Pilaf, Stuffed Honeynut Squash
Nutrition Facts
Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf
Amount per Serving
Calories
390
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
7
mg
2
%
Sodium
 
413
mg
18
%
Potassium
 
1718
mg
49
%
Carbohydrates
 
77
g
26
%
Fiber
 
14
g
58
%
Sugar
 
14
g
16
%
Protein
 
12
g
24
%
Vitamin A
 
42851
IU
857
%
Vitamin C
 
193
mg
234
%
Calcium
 
232
mg
23
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Honeynut Squash with Buckwheat Pilaf - Gluten Free

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