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  • Yield: 2 servings 1x


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. In a large saucepan over medium heat, melt butter. When butter is bubbling, add buckwheat groats and toast, stirring continuously for about 5 minutes.
  4. 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.
  5. 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.
  6. Add butternut squash and buckwheats groats, tossing to combine.
  7. Add parsley leaves, season with salt and pepper and continue cooking until warmed through, about 3 minutes.
  8. Serve warm, and garnish with additional parsley leaves. Pair with Pacific Rim’s Dry Riesling or J Riesling.
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