Buckwheat, Roast Butternut Squash, Kohlrabi & Nuts

10 portions

  • 1kg butternut squash, de-seeded, cut into wedges & slices
  • 500g buckwheat (1kg cooked weight)
  • 150g walnuts, halves
  • 150g pine nuts
  • 500g kohlrabi, cut into thin matchsticks
  • 100ml rapeseed oil
  • 200g mixed leaves


  1. Pre-heat the oven to 180°
  2. Bar-mark the butternut squash in a skillet pan or char-grill
  3. Roast the butternut squash in the oven for 35-40 minutes
  4. Cook the buckwheat in boiling water for 20-25 minutes
  5. Dry toast the walnuts and pine nuts in a pan, over a medium heat for 2-3 minutes, continuously stirring to prevent burning
  6. In a bowl, mix together the buckwheat, walnuts, pine nuts, kohlrabi and rapeseed oil

Building the Dish

Simply serve 200g of buckwheat mix with 100g of char-grilled butternut squash and 20g of mixed leaves.

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