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Buckwheat and Butternut Squash Bowl
Buckwheat and Butternut Squash Bowl

Buckwheat and Butternut Squash Bowl
A hearty bowl with roasted butternut squash, buckwheat, and a tangy pomegranate dressing.
Buckwheat and Butternut Squash Bowl
Ingredients:
1
Servings
  • 1
    item
     butternut squash
  • 130
    g
     buckwheat
  • 0.25
    item
     onion
  • 2
    clove
     garlic
  • 0.25
    item
     pomegranate
  • 8
    ml
     olive oil
  • 1
    g
     salt
  • 1
    g
     black pepper
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Buckwheat and Butternut Squash Bowl
Instructions:
  1. Preheat oven to 200°C.
  2. Cut the butternut squash into 2cm cubes.
  3. Thinly slice the onion and mince the garlic.
  4. Place the squash, onion, and garlic on a baking tray.
  5. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine.
  6. Roast for 35 mins, or until tender and slightly caramelized, turning half way.
  7. Cook the buckwheat according to package instructions.
  8. In a bowl, combine the cooked buckwheat and roasted vegetables.
  9. Sprinkle with pomegranate seeds.
  10. Serve warm.
Nutrition Per Serving 636 g Per 100g
Energy 765.6 kcal 120 kcal
Protein 23 g 3.6 g
Fibre 28.1 g 4.4 g
Salt 1 g 0.2 g
Sugar 20.3 g 3.2 g
Carbohydrates 156.7 g 24.6 g
Fat 13.5 g 2.1 g
Environmental Per Serving 636 g Per 100g
CO2 1 kg 0.2 kg
Water 1570.1 l 246.9 l
  • 1
    item
     butternut squash
  • 130
    g
     buckwheat
  • 0.25
    item
     onion
  • 2
    clove
     garlic
  • 0.25
    item
     pomegranate
  • 8
    ml
     olive oil
  • 1
    g
     salt
  • 1
    g
     black pepper
1
Servings
0

Preheat oven to 200°C.

Cut the butternut squash into 2cm cubes.

Thinly slice the onion and mince the garlic.

Place the squash, onion, and garlic on a baking tray.

Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine.

Roast for 35 mins, or until tender and slightly caramelized, turning half way.

Cook the buckwheat according to package instructions.

In a bowl, combine the cooked buckwheat and roasted vegetables.

Sprinkle with pomegranate seeds.

Serve warm.

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