Acorn Squash Stuffed with Creamy Buckwheat, Rosemary White Beans and Orange Tahini Sauce

Name: Acorn Squash Stuffed with Creamy Buckwheat, Rosemary White Beans and Orange Tahini Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Fusión vegetal
Ingredients: whole medium acorn squash; 3 tbsp olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 cup raw buckwheat groats; 2 cups water; 1 cup yellow onion; 3 cloves garlic; 2 tsp fresh rosemary; 1 tsp smoked paprika; 2 cups cooked white beans; 3 cups fresh spinach; whole orange; 1/3 cup tahini; 2 tsp maple syrup; 1/4 cup pumpkin seeds; 2 tbsp fresh parsley

An original, comforting vegan dish: roasted acorn squash halves filled with creamy buckwheat, rosemary-scented white beans, onion and spinach, finished with a silky orange tahini sauce and toasted pumpkin seeds.

20 minPrep

45 minCook

65 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

2 unit medium acorn squash (cut por the mitad and without semillas)
45 ml olive oil (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
180 g raw buckwheat groats (enjuagado)
480 ml water (for cocer the trigo sarraceno)
160 g yellow onion (chopped en cubitos small)
9 g garlic (chopped)
4 g fresh rosemary (chopped fino)
2 g smoked paprika
360 g cooked white beans (escurridas and enjuagadas)
90 g fresh spinach
1 unit orange (1/4 cup de zumo)
80 g tahini
10 ml maple syrup
30 g pumpkin seeds (tostadas lightly)
8 g fresh parsley (chopped)

Nutrition facts

per serving

422 kcal

Calories

13.4 g

Protein

47.8 g

Carbs

22.1 g

Fat

10.2 g

Fiber

37.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the acorn squash halves on a baking tray, rub them with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 35 to 40 minutes at 220 °C / 425 °F until tender and browned around the edges.
2
While the squash roasts, place the buckwheat and water 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 the liquid is absorbed. Turn off the heat and let stand covered for 5 minutes.
3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, fresh rosemary, and smoked paprika, and cook 1 minute more, stirring so the oil becomes fragrant.
4
Add the white beans to the skillet along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, lightly mashing a small portion of the beans with a spoon to create a creamier texture.
5
Add the fresh spinach and cook for 1 to 2 minutes until wilted. Fold in the cooked buckwheat and mix well to make the filling. Taste and adjust with a little more salt if needed.
6
In a small bowl, whisk together the tahini, orange juice, orange zest, maple syrup, the remaining tablespoon of olive oil, and 2 to 3 tablespoons of water until you have a smooth, pourable sauce. Add a pinch of salt to taste.
7
When the squash is ready, remove it from the oven and reduce the temperature to 190 °C / 375 °F. Generously fill each half with the buckwheat and bean mixture, pressing lightly so the filling stays in place.
8
Return the stuffed squash to the oven and bake for 8 to 10 minutes at 190 °C / 375 °F so the filling heats through and the flavors come together.
9
Serve each portion with the orange tahini sauce spooned over the top. Finish with the toasted pumpkin seeds and chopped fresh parsley.

Chef tips

For a neater presentation, trim a very thin slice from the base of each roasted squash half so it sits flat when served, without cutting through. Toast the pumpkin seeds in a dry skillet for 2 to 3 minutes to deepen their flavor.

Substitutions

You can substitute the white beans with cannellini or navy beans. If you do not have fresh rosemary, use 1/2 teaspoon dried rosemary. Parsley can be replaced with chives. For a sesame-free version, replace the tahini sauce with a smooth sunflower seed and orange cream.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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