Buckwheat with roasted butternut squash and mushroom

At the begining of last week I bought a book about grains, I have been a fan of quinoa and bulgur wheat for a while now and I wanted to expand the grains I use in my cooking. I came across a recipe using buckwheat which I have had in noodle form a few times but have never tried it in its natural state.

The other half visited Alternative Stores in Killingworth yesterday and picked up a bag of organic buckwheat, it cost £2.99 which isn't cheap but this recipe only calls for a quater of the bag so plenty left for another dish. 

At only 184 calories a portion this is another dish to add to the "healthy" list, it's also vegan, gluten free and full of protein.

Ingridients

1/2 medium size butternut squash

225g roasted buckwheat

1 gluten free vegetable stock cube

50g mushrooms, sliced

1 small red onion, sliced

1 tsp cumin

1 tsp coriander

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp coconut oil

1 tsp olive oil

1. Preheat your oven to gas mark 6.

2. Cut the halved butternut into four coated with melted coconut oil and place in the oven for 40 minutes.

3. Meanwhile, rinse the buckwheat and place in a pan with the stock cube, the spices and 400ml of boiling water.

4. Simmer the buckwheat for 10 minutes then remove from the heat.

5. In another pan fry the onion in the olive oil for 5 minutes then add the mushrooms for a further 5.

6. Add the onion and mushrooms to the buckwheat and mix.

7. Serve topped with the roasted squash.

Enjoy!