Roasted Acorn Squash with Creamy Buckwheat, Golden Leeks and Thyme Cheddar Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the acorn squash halves on a baking tray, rub them with 2 tablespoons olive oil, season with half the salt and the black pepper, and roast for 30 to 35 minutes until tender and browned around the edges.

2. 2

   While the squash roasts, place the buckwheat groats and vegetable broth in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the grains are tender and the liquid is absorbed. Turn off the heat and let rest for 5 minutes.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leek and cook for 5 minutes, stirring, until soft and lightly golden. Add the mushrooms and cook for 6 to 8 minutes until they release their moisture and brown. Stir in the garlic and 1 teaspoon fresh thyme and cook 30 seconds more.

4. 4

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Fold in the cooked buckwheat and mix well. Add 60 g (2 oz) grated cheddar and stir until melted. Taste and adjust with the remaining salt if needed.

5. 5

   For the sauce, whisk the milk and cornstarch in a bowl until smooth. Transfer to a small saucepan and cook over medium heat, stirring, until it starts to thicken. Add the Dijon mustard, nutmeg, the remaining teaspoon fresh thyme, and the remaining 60 g (2 oz) cheddar. Stir until smooth and creamy.

6. 6

   Remove the roasted squash from the oven. If desired, gently press the center with a spoon to create more room for the filling without breaking the skin. Fill each half with the creamy buckwheat mixture.

7. 7

   Spoon some of the thyme cheddar sauce over each filled half and finish with the toasted pumpkin seeds on top.

8. 8

   Return the tray to the oven and bake for 8 to 10 minutes more at 200 °C / 400 °F, until the filling is piping hot and the top is lightly gratinéed. Serve the remaining sauce on the side.