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Buckwheat with baked pumpkin
Cooking
Step 1
Pour buckwheat groats with 4 cups of boiling water, salt, cover and cook over low heat for 20 minutes.
Step 2
Preheat oven to 180°C. Peel the pumpkin, onion and garlic. Cut the pumpkin into 2 cm pieces. Cut the onion into rather small half-feathers. Cut the garlic in half lengthwise.
Step 3
Mix vegetable oil with 0.5 tsp. salt, sugar, paprika and curry. Roll the pumpkin in this mixture, then add the onion and garlic, mix and place the vegetables on a baking sheet covered with parchment. Roast until pumpkin is tender, 15 to 25 minutes, depending on variety.
Step 4
Arrange the porridge on plates in a slide, put the baked pumpkin on top. Drizzle with olive oil and serve.
Ingredients
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