Recipe: Stuffed butternut squash
- one butternut squash
- 1 cup of buckwheat
- one red onion, finely diced
- 200 g of chanterelles
- 1 tbsp. of butter
- salt and pepper
- fresh thyme
- Cut the squash in half lengthwise, scoop out the seeds and some flesh. Drizzle with olive oil and roast at 180C for about 25 minutes.
- Cook the buckwheat. Melt butter in a skillet, add onion and saute it. Add chanterelles and thyme leaves, season with salt and pepper and cook for about 10 minutes.
- Combine chanterelles with buckwheat, stuff the squash and bake at 200C for about 15 minutes.