Author Notes
my first experience with buckwheat. i imagined it would go well with a pumpkin sauce. it was very simple, yet tasty and warm! —Teresa Leonor
Ingredients
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1 cup
cooked buckwheat
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1
small chopped onion
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1 cup
cubed pumpkin
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olive oil, salt, pepper and paprika
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toasted sunflower and sesame seeds (optional)
Directions
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boil the buckwheat. i soaked it overnight and boiled with the double (a little less) of water, seasoned with salt.
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in a small pan, heat a pinch of olive oil and add a chopped onion. cook until soft.
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add the cubed pumpkin (about half a cup or one cup, if you want to keep the pumpkin sauce for later, as i did), add a little bit of water, season with salt, pepper and paprika and let it cook until soft.
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when soft, transfer everything to a cup and blend it.
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put the cooked buckwheat in a small pan and add the pumpkin mix while mixing until you reach the desired consistency. top with the toasted seeds if you want and serve it with a tomato and arugula salad!
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