Mini Butternut Squashes Stuffed with Buckwheat and Chanterelles


A healthy autumn vegan dish you gonna love. Dairy, egg, nut and gluten-free!!!


  • 3 small squashes,
  • 1 cup buckwheat groats, washed and dried,
  • 200 ml of tap water,
  • half a bunch of parsley, finely chopped,
  • 2 cloves of garlic, finely chopped,
  • a pinch of freshly grated nutmeg,
  • Bay leaf,
  • the seeds of allspice,
  • salt and pepper,
  • extra virgin olive oil.


  1. Preheat the oven to 400 F (200 C) degrees.
  2. Cut from each squash a hat with a tail, place whole squashes and hats into a baking pan with a thin layer of olive oil and put in the oven for about 15 – 20 minutes.
  3. Meanwhile take a large pot, bring the water to a boil, along with a tablespoon of olive oil, the bay leaf and allspice and cook in the buckwheat.  Be careful not to overcook it, though.
  4. Remove from the oven the baked squash and cool briefly.
  5. Then, take a large skillet, heat the olive oil and saute the garlic for a minute. Remove and discard the sauteed garlic after this time.
  6. Add the chanterelles and cook for about 5 minutes.
  7. Add the cooked buckwheat, parsley, the nutmeg, salt and pepper. Stir gently and cook into the pan over low heat for another 5 minutes.
  8. Spoon out the flesh and seeds from the squashes and discard seeds.
  9. Stuff each squash and cover with their hats.
  10. Bake at 400 F (200 C) degrees for about 10 – 12 minutes.
  11. Serve hot, and…..


EnJoy!!!!!! 🙂



9 thoughts on “Mini Butternut Squashes Stuffed with Buckwheat and Chanterelles

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