Roasted Acorn Squash with Creamy Buckwheat, Garlicky Spinach, and Goat Cheese Pepita Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the acorn squash halves on a baking sheet, cut side up. Rub them with 1 tablespoon olive oil, then season with half of the salt, half of the black pepper, and the dried thyme.

2. 2

   Roast the squash for 35 to 40 minutes at 220 °C / 425 °F, until tender when pierced with a knife and lightly caramelized around the edges.

3. 3

   While the squash roasts, combine the buckwheat and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the grains are tender and most of the liquid has been absorbed.

4. 4

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until golden and soft. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the spinach to the skillet in batches and cook for 2 to 3 minutes until wilted. Add the lemon zest, lemon juice, remaining salt, and remaining black pepper.

6. 6

   Fold the cooked buckwheat into the skillet with the onion and spinach. Mix well for 1 minute so the filling becomes creamy and evenly combined. Taste and adjust seasoning if needed.

7. 7

   Remove the baking sheet from the oven. Using a spoon, gently press the center of each squash half to create more room without breaking the skin. Fill each half with the buckwheat and spinach mixture.

8. 8

   Top evenly with the crumbled goat cheese and pepitas. Return the tray to the oven and bake for 8 to 10 minutes more at 220 °C / 425 °F, until the cheese is warm and just lightly golden.

9. 9

   Remove from the oven, finish with fresh parsley on top, and let rest for 3 minutes before serving.