Ingredients
Scale
- 1 cup buckwheat groats
- 1 lb butternut squash (cubed)
- 8 oz shiitake mushrooms (sliced)
- 1/4 cup parsley leaves (roughly torn)
- 1 tbs butter
- 2 tbs olive oil (divided)
- salt and pepper
Instructions
- Preheat oven to 400°.
- Toss squash with 1 tbs olive oil and season with salt and pepper. Roast for 12 minutes, flip and continue cooking an additional 10-12 minutes. Remove and set aside.
- In a large saucepan over medium heat, melt butter. When butter is bubbling, add buckwheat groats and toast, stirring continuously for about 5 minutes.
- When groats are toasted, add 2 cups water and bring to a boil. Reduce to a simmer, cover and cook undisturbed for 10 minutes. Remove from heat and fluff with fork. Set aside.
- In a large skillet over medium-high heat, warm 1 tbs olive oil until shimmering. When hot, add mushrooms, season with salt and pepper and cook until browned, about 5 minutes.
- Add butternut squash and buckwheats groats, tossing to combine.
- Add parsley leaves, season with salt and pepper and continue cooking until warmed through, about 3 minutes.
- Serve warm, and garnish with additional parsley leaves. Pair with Pacific Rim’s Dry Riesling or J Riesling.