a commonsense approach to eating well, living well and travelling
I know that round here we refer to butternut as butternut pumpkin but in other parts it is called butternut squash. Squash or pumpkin it is really yummy roasted and makes a strong case for a salad being a meal.
INGREDIENTS
1 kilogram butternut pumpkin, seeds removed, cut into wedges
250 grams of small shallots (I used baby ones)
1 cup of buckwheat groats
2 tablespoons extra virgin olive oil
2 teaspoons harissa
I served this with parsley, pepita (pumpkin kernels) pesto. I normally buy parmesan in the block and freshly grate as and when I need.
INGREDIENTS
600 grams butternut squash, peeled and chopped into 2 centimetre cubes
1 tablespoon extra-virgin olive oil
1 leek, washed thoroughly, quartered lengthwise and sliced thinly
1 plus ½ cup Arborio rice
150ml dry white wine