Pumpkin with buckwheat in the oven

Pumpkin is a vegetable that complements absolutely any side dish. But what especially surprises with its flavor is the combination of pumpkin and buckwheat. And if you add spices to the dish, you can be even more amazed. Get acquainted with a new taste - pumpkin with buckwheat in the oven, which will definitely become part of your recipe collection.

Yield: 3 servings.

Caloric content: 197 kcal per 100 grams of the dish.

Cooking time: 45 minutes.

Ingredients

• 250 g of buckwheat;
• 150 g of red pumpkin;
• 1 tablespoon of tomato paste;
• 1 onion;
• 20 ml of vegetable oil;
• 1 teaspoon of salt;
• ½ teaspoon of ground pepper;
• 3 garlic cloves;
• ½ teaspoon of dried cumin.

Preparation

1. Actively rinse the buckwheat until the water runs clear, then let the excess liquid drain. Heat a frying pan without adding oil over high heat and transfer the buckwheat into it. Stir-fry the grains until the moisture evaporates. As soon as you feel the bright buckwheat aroma, it's time to remove the grains from the heat.

2. Peel the pumpkin from the hard skin, remove the seeds and soft core. Cut the pumpkin into random pieces, but try not to make them too large. It is important for the pumpkin to cook simultaneously with the grains.

3. Chop the onion into half-rings or quarters. In a hot frying pan with oil, sauté the chopped onion for 3-4 minutes until it turns lightly golden.

4. In a deep bowl, mix the tomato paste with boiling water in a ratio of 2:1 to the grains. Also add salt, pepper, and other spices to taste.

5. Preheat the oven to 180 degrees. While it reaches the desired temperature, begin layering the ingredients in a baking dish. First, place the sautéed onion and minced garlic at the bottom. Next, spread the buckwheat in an even layer.

6. Then, add the pieces of pumpkin. Carefully pour diluted boiling water mixed with tomato paste over the contents of the dish. Cover the dish with foil and place it in the hot oven for 35-40 minutes.

7. After the timer goes off, remove the dish. Make sure that there is no liquid left at the bottom of the dish and that the buckwheat has fully cooked. Before serving, mix the layers of the dish. You can let the buckwheat sit covered with a warm towel for about 10-15 minutes.

8. Pumpkin with buckwheat in the oven is ready. Serve the dish warm. You can highlight the sweetness of the pumpkin with a piece of butter. The unusual combination of sweet flavors and spices adds a twist to ordinary products that have long lost their appeal. So don’t hesitate to experiment with flavors!