Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf

Roasted Honeynut Squash with Buckwheat Pilaf - Gluten Free

No ratings yet

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 Time15

Cook Time45

Total Time1

Course: Farmers' Market Inspired, Main Course, Side Dish, Vegetarian

Cuisine: American

Keyword: Honeynut Squash, Kasha Pilaf, Stuffed Honeynut Squash

Servings: servings

Author: Karen Sheer a zest for life

Cost: $12.00

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.

Nutrition