Summary

Ingredients

• 1 medium butternut squash (se)
• 75 g buckwheat
• 150 ml vegetable stock
• 1 leek
• 1 clove garlic
• 2 tomato (s)
• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• thyme
• Caraway seed
• salt and pepper
• 25 g cashew nuts
• 4 tablespoon pumpkin seeds
• 100 g feta cheese

For the sauce:

• 125 g onion (s)
• 1 tablespoon olive oil
• 25 g flour, smooth
• 250 ml vegetable stock
• 0.5 tablespoon ½ vinegar
• salt

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Instructions

1. Preheat the oven to 180 ° C (convection). Wash, halve and core the pumpkin. Place the pumpkin halves on a baking sheet lined with baking paper and bake for about 20 minutes, until they are soft enough to be hollowed out. Scrape out the pulp to a wall about 1.5 cm thick.
2. Rinse the buckwheat with hot water, add to the boiling vegetable stock, bring to the boil and briefly remove the pan from the heat. Reduce the heat and let the buckwheat simmer. As soon as the liquid is below the surface of the buckwheat, turn off the stove, put the lid on the pan and let the buckwheat swell.
3. Cut the leek into slices. Crush the clove of garlic and roughly dice the tomatoes.
4. Fry the leek and garlic in olive oil. Add tomatoes, tomato paste and pumpkin flesh and fry over high heat until the liquid has evaporated. In the meantime, roughly chop the cashew nuts. Roast cashew nuts and pumpkin seeds in a pan without fat and mix with the filling.
5. Fluff the buckwheat with a fork and add to the filling. Season with thyme, caraway seeds, salt and pepper and continue to fry for a few minutes over medium heat. Dice the feta cheese and fold into the filling. Loosely pour the mixture into the pumpkin halves and bake on top / bottom heat for 20 minutes.
6. For the sauce, cut the onions into thin slices and brown them in olive oil. Stir in the flour, add the vegetable stock and simmer for 15 minutes. Puree the sauce and season with vinegar and salt.
7. Arrange the stuffed pumpkin on the onion sauce and serve as a side dish with a green salad.