Butternut Squash and Buckwheat

Butternut Squash and Buckwheat

Ingredients

  • 2 TBSP soy sauce or tamari
  • 1 clove garlic, pressed
  • 2 TBSP minced parsley
  • 2 TBSP minced chives or green onions
  • 1 TBSP minced rosemary
  • 6 sage leaves, minced
  • 1 tsp honey
  • 1 tsp molasses
  • 1/4 tsp pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 cup cooked mushrooms
  • 1-2 cups cooked cannellini beans
  • 1 cup cooked butternut squash, cut into cubes
  • 1/2 cup chopped celery
  • 1 recipe cooked Buckwheat Kasha* (see note)

Instructions

  1. Mix together first 11 ingredients for the dressing.
  2. Stir in the rest of the ingredients and let sit for 1 hour before serving.
  3. Serve on lettuce.
  4. Other additions could be: ginger, hot pepper, red pepper, green pepper, pine nuts
  5. Note: To cook buckwheat - In a large skillet combine 1 cup buckwheat with one egg. On medium heat, cook and stir until dry, but not brown. Add 1/4 cup butter, 2 cups broth, and salt and pepper. Cover and simmer 15 minutes or until liquid is absorbed.
http://www.centexcooks.com/butternut-squash-and-buckwheat/