Creamy Buckwheat with Roasted Pumpkin, Rosemary Mushrooms and Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, smoked paprika, ground cumin, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, tossing halfway through, until tender and golden.

2. 2

   While the pumpkin roasts, heat 1 tablespoon of olive oil in a wide saucepan over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in half of the chopped garlic and cook 1 minute more.

3. 3

   Add the rinsed buckwheat groats to the saucepan and toast them for 2 minutes so they are well coated. Pour in the hot vegetable broth and 1 cup of the oat milk. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the buckwheat is tender and the mixture is creamy.

4. 4

   Stir the nutritional yeast, lemon zest, and 1 tablespoon lemon juice into the buckwheat. Season with 1/2 teaspoon salt and some black pepper. If you want it looser and creamier, gradually add the remaining oat milk and cook for 2 more minutes.

5. 5

   In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the mushrooms and let them brown without moving too much for 3 minutes. Stir, add the remaining garlic, fresh rosemary, a pinch of salt, and black pepper, then cook 4 to 5 minutes more until deeply golden and fragrant.

6. 6

   Lightly toast the hazelnuts in a small skillet over low heat for 2 to 3 minutes if needed, stirring so they do not burn. Mix them with the chopped fresh parsley and the remaining lemon juice.

7. 7

   Spoon the creamy buckwheat onto each plate. Top with the roasted pumpkin and rosemary mushrooms. Finish with the hazelnut-parsley mixture and serve immediately.