- Serves: 2
- Cook Time: 35 minutes
- Prep Time: 2 minutes
- Effort: easy
- 1 butternut squash
- 1 tsp olive or vegetable oil, plus extra for brushing
- 1 rasher of lean back bacon, chopped
- 50 g buckwheat groats
- 175 ml chicken, ham or vegetable stock
- 1 spring onion, finely chopped
- 2 tbsp flat leaf parsley, torn
- salt and black pepper
1. Heat the oven to 200°C/gas 6. Halve the butternut squash lengthways and scoop out the seeds and pith from each piece. Brush lightly with oil, season with a little salt and pepper and place on a baking tray. Roast in the oven for 35-45 minutes or until the squash is browned and tender.
2. Meanwhile, heat the oil in a saucepan and add the bacon and buckwheat. Cooking, stirring, for 5 minutes or until the grains become orangey brown and fragrant. Pour in the stock and bring to a boil. Lower the heat and simmer for 12-15 minutes, or until the liquid is absorbed and the grains are just tender.
3. Stir the spring onions and parsley leaves into the buckwheat and season to taste. Remove the squash from the oven and place on serving plates. Pile the pilaf into the cavity in the squash and serve hot.
Rate This Recipe