We might be another month away from autumn, but this dish certainly echoes some of those flavours we relate to the cooler months of the year. I adore spiced roasted pumpkin (and any other roasted veggies, for that matter) and combined with crunchy, toasted buckwheat this dish was a perfect lunch on a rainy summer's day.
Roasted Spiced Pumpkin with Toasted Buckwheat
500g peeled, cubed pumpkin
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon pink peppercorns, slightly crushed
1 teaspoon ground cinnamon
1 teaspoon unsweetened cacao
pinch of salt
200g raw buckwheat kernels
3-4 tablespoons sunflower seeds
1. Preheat oven to 180C and line a baking tray with baking paper.
2. Combine the pumpkin, olive oil and spices in a large bowl and toss to mix. Pour the mixture onto the baking tray and bake for about 20-30 minutes or until the cubes are tender.
3. Toast the buckwheat and sunflower seeds on a dry pan for about 10 minutes, stirring every now and then.
4. Combine the roasted pumpkins with the buckwheat mixture and serve.