Vegetable Dishes

Pumpkin and buckwheat baked in the oven is a remarkable and very successful pairing of two wholesome products, in which the sweet flesh of roasted pumpkin beautifully complements the gentle nutty note of buckwheat. Add spices and you get a real autumn masterpiece with rich flavor and aroma. It's a great side for meat or a standalone dish for a lenten or diet menu, and it's also very nourishing: pumpkin is rich in beta-carotene and vitamin A, while buckwheat brings plant protein and trace minerals. Peel the pumpkin and cut into large cubes. Rinse the buckwheat. Place buckwheat and pumpkin in a baking dish or clay pots, add sautéed onion and carrot, salt, black pepper, bay leaf and a pinch of cinnamon or nutmeg for aroma. Pour over hot water or vegetable broth in a 1 to 2 ratio. Cover and bake at 180°C (350°F) for about 40-45 minutes. Proportions for 4 servings inside.