Dynia Zapiekana z Kaszą (Baked Pumpkin with Buckwheat)
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Did you know?
Pumpkin has been a staple in Polish autumn feasts since the 16th century, often paired with buckwheat, a grain native to the Carpathian region.
Method
Preheat the oven to 190°C (375°F). Cut the pumpkin in half, remove the seeds and dice the flesh into 1 cm cubes.
Toss the pumpkin cubes with 1 tbsp olive oil, a pinch of salt and pepper, and roast for about 20 minutes until they start to soften.
Rinse the buckwheat and cook it in 400 ml water with a pinch of salt for 12‑15 minutes until tender; drain any excess liquid.
While the pumpkin roasts, heat the remaining olive oil in a skillet and sauté the chopped onion and minced garlic until translucent, then add the sage and cook briefly.
In a large mixing bowl combine the cooked buckwheat, onion‑garlic mixture, milk, beaten egg (or flaxseed substitute), and half of the grated cheese; season to taste.
Place the partially cooked pumpkin in a baking dish, spread the buckwheat mixture over it, then sprinkle the remaining cheese and breadcrumbs on top.
Bake for 25‑30 minutes, or until the topping is golden brown and the pumpkin is fully tender.
Allow the dish to rest for 5 minutes before serving.
Nutrition per serving
Approximate values, not medical advice.
