Ingredients:
- 500 grams of pumpkin (peeled and cubed into bite size)
- 1 medium onion
- 3 big garlic cloves
- 2 tbsp of sunflower oil
- 2 cups of uncooked buckwheat
- 2 tbsp of chopped walnuts
- 1/4 cup fresh basil
- 1 cup shredded cheese of choice
- 1 tbsp of olive oil
- 1 tsp of pink himalayan salt
- 1 can of coconut cream
- 1 tsp of rosemary
Directions:
- Preheat oven to 400 degrees F.
- Place pumpkin, onion, and garlic on tray and top with rosemary, salt, pepper, and grapeseed oil.
- Place tray in oven and roast the seasoned pumpkin for 30-40 minutes or until tender. Remove vegetables from oven and set aside.
- While vegetables are roasting, cook buckwheat by following directions in package.
- Reduce oven temperature to 350 degrees F.
- For the cream topping, scoop out the coconut milk from can. Make sure you don't include the water at the bottom in your mixture. Use a hand mixer to whip for about 3-5 minutes. Add in the syrup and vanilla and mix for about 30 seconds more.
- In a deep baking dish, add cooked buckwheat, walnuts, herbs, cheese, and coconut cream. Lastly add the roasted vegetables, top with extra shredded cheese and drizzle with olive oi
- Bake for 25 minutes.
