This delicious seasonal recipe will give you all the goodness you need to resist the cold winter weather. These stuffed pumpkins not only look festive, but are also super-nutritional, thanks to the use of activated buckwheat from Biotona. Buckwheat is a gluten-free alternative for cereals, as well as being an excellent source of protein (up to 15% of the seed). What makes Biotona’s buckwheat so superior is the germination process to which the seeds are subjected. This unlocks all their hidden natural power and vitality, as well as making them more easily digestible.
|Butternut squash, small/medium
|Biotona sprouted Buckwheat
|Almond flakes, for serving
|Oven, baking tray lined with baking paper, saucepan, deep skillet
- Preheat the oven to 200C.
- Cut butternut squash in half and scoop out the seeds. Place both halves on a baking tray lined with baking paper, cut side up. Drizzle with olive oil, sprinkle with Biotona Curcuma and paprika, season with salt. Bake for 40-45 minutes or until fork tender and nicely browned on top.
- Add half cup of Biotona sprouted Buckwheat to a saucepan, along with 1 cup of water. Bring to a simmer, cover the pan and cook over low heat until all liquid is absorbed (about 10 minutes).
- Heat coconut oil in a skillet. Chop shiitake mushrooms and add to the skillet. Cook over medium heat for about 10 minutes, or until browned. Season with tamari sauce and garlic powder.
- Roughly chop a handful of spinach. Add chopped spinach to the skillet, along with cooked buckwheat and dried cranberries. Toss and cook for another minute, then remove from heat.
- Remove roasted squash from the oven. Stuff each half with the buckwheat filling. Optionally, sprinkle almond flakes on top. Serve warm.