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Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 6 large slices of butternut squash, peeled and deseeded
  • 120 g buckwheat
  • a can of chickpeas, drained
  • a pinch of paprika, mustard seeds and cumin
  • 6 dollops of ricotta cheese
  • a handful of pomegranate seeds
  • a little fresh thyme
Butternut Squash with Buckwheat and Ricotta
Roasted squash with nutty buckwheat, creamy ricotta and spicy chickpeas!
Butternut Squash with Buckwheat and Ricotta Butternut Squash with Buckwheat and Ricotta

Butternut squash is truly one of the nicest of the winter vegetables... and particularly delicious roasted in the oven. Teamed with some nice grains, creamy cheese and spicy chickpeas, this is great all rounder of a (meat free) meal...

  1. Start by preparing the squash. Lay out on a greased baking sheet, season well, drizzle with extra virgin olive oil and roast in a hot oven (180/200) for 20/25 minutes, until they're nice and soft and slightly browned
  2. In the meantime, cook the buckwheat, following the instructions on the pack for the cooking time (takes about 12 minutes). Drain well. At the same time toss the chickpeas in the spices, drizzle with a little oil and roast in the oven for about ten minutes
  3. Finally, transfer the buckwheat to a serving dish, arrange the squash and chickpeas on top and finish with the dollops of ricotta and the sprigs of fresh thyme
Butternut Squash with Buckwheat and Ricotta
Roasted squash with nutty buckwheat, creamy ricotta and spicy chickpeas!
Butternut Squash with Buckwheat and Ricotta Butternut Squash with Buckwheat and Ricotta

Butternut squash is truly one of the nicest of the winter vegetables... and particularly delicious roasted in the oven. Teamed with some nice grains, creamy cheese and spicy chickpeas, this is great all rounder of a (meat free) meal...

Prep 40 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 6 large slices of butternut squash, peeled and deseeded
  • 120 g buckwheat
  • a can of chickpeas, drained
  • a pinch of paprika, mustard seeds and cumin
  • 6 dollops of ricotta cheese
  • a handful of pomegranate seeds
  • a little fresh thyme
  1. Start by preparing the squash. Lay out on a greased baking sheet, season well, drizzle with extra virgin olive oil and roast in a hot oven (180/200) for 20/25 minutes, until they're nice and soft and slightly browned
  2. In the meantime, cook the buckwheat, following the instructions on the pack for the cooking time (takes about 12 minutes). Drain well. At the same time toss the chickpeas in the spices, drizzle with a little oil and roast in the oven for about ten minutes
  3. Finally, transfer the buckwheat to a serving dish, arrange the squash and chickpeas on top and finish with the dollops of ricotta and the sprigs of fresh thyme