Saturday December 14, 2013
Acorn Squash with Rosemary and Red Pepper Buckwheat Stuffing
1 Acorn Squash cut in ½, remove seeds
2-3 Tablespoons Walnut Oil
Pinch each of salt and pepper
1 cup Buckwheat
1 cup Chicken Stock or Broth
1 cup Water
3 teaspoons dried Rosemary
2 teaspoons dried Thyme
3 small Sweet Red Peppers finely diced
¼ cup Pumpkin Seeds roughly chopped
Pre-heat oven to 350 degrees.
Place buckwheat in large bowl and cover with water. Soak for 20 minutes, drain, and rinse.
Place squash halves in a baking dish, cut side up, and add ¼ cup water to bottom of pan. Sprinkle squash with pinch each of salt and pepper the drizzle with walnut oil. Cover with foil and bake for 45 minutes.
Bring the chicken stock and water to a boil with half of seasonings. Add buckwheat, cover, reduce heat to med-low, and simmer until all liquid is absorb, about 20-25 minutes. Stir in the remaining seasoning, red pepper and pumpkin seeds.
After the squash has cooked for 45 minutes, remove from oven and stuff halves with the buckwheat, re-cover with the foil, and continue to bake for another 35-45 minutes or until the squash is tender. Remove foil for last 5-10 minutes of baking to make a crispier crust on the buckwheat.
From SeraAngl’s Kitchen Witchery