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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!
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.