Butternut squash with spinach, kale and buckwheat

Buckwheat is an excellent gluten replacement, great for pastas and breads. Buckwheat is a good core ingredient for breakfasts, salads, main meals and even desserts. It’s full of many nutrients and fibres, it’s easy to digest and really good for kids meals, active sports people or people on a weight loss diet. Last but not least its gluten-free, great for people with allergies and sensitivity with gluten.

The meal in this recipe is plant-based. I was inspired to create it for my son, he loves pasta and bread. So I wanted to make something very similar in taste and texture so he would enjoy it as much as the original. Butternut squash is a good immunity booster, it’s rich in fibres and vitamin B6. It also contains important nutrients which support heart and bone health.

The green ingredients in the meal are some the popular super foods. Kale and spinach are high in antioxidants, important for the alkaline balance in the body. In addition they also contain fibres and many nutrients that assist the body in immunity and anti-inflammatory health.

Nigella seeds also know as black onion seeds, black cumin, black caraway and a few other names. This amazing seed contains many antioxidants, it also has anti-inflammatory properties, digestion friendly, immunity booster and many other priceless health benefits.

This vegan butternut squash meal is an incredible blend of flavours and aromas along with a beautiful taste. It will be one of the family favourites, I’m sure. It is quick and easy to prepare. You will get top marks from the family and friends with this meal. Dont forget to share it with your friends. Lets make the world  healthier and cleaner eating for us all!


Print Recipe
Butternut squash with spinach, kale and buckwheat
A yummy vegan nutritional meal, perfect for a light meal, salad or starter!
butternut squash spinach kale and nigella seeds
Course Main Dish
Cuisine Healthy, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Healthy, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
butternut squash spinach kale and nigella seeds
Instructions
  1. Pre heat the oven to 160°C
  2. Line a baking tray bake the butternut squash for 30 minutes
  3. Drain and wash the buckwheat. Boil for about 15 minutes
  4. In a saucepan on a low heat pour the oil in and add the finely chopped garlic, chilli, salt and pepper. Cook for 5 minutes.
  5. Add the lemon juice with the zest for a few more minutes, followed by the baked butternut squash, cook for a few more minutes.
  6. In the meantime drain the buckwheat add the greens into the saucepan and put the lid back on for a few minutes to steam lightly.
  7. Transfer the butternut squash mixture into the saucepan with the butternut squash and greens.
  8. Mix well. Serve hot or cold with an extra fresh squeeze of lemon juice fresh chilli, nigella seeds and chopped walnuts
Recipe Notes

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