This vibrant vegan recipe combines the earthy richness of freshly roasted butternut squash from Marzi’s garden with a unique pineapple guava and buckwheat salad.
The sweet-tart pineapple guava, grown right at home, adds a burst of tropical flavor and is packed with antioxidants. Paired with buckwheat, a gluten-free grain full of fiber and essential minerals, this dish is as nourishing as it is delicious. Rounding out the plate is a creamy butterbean hummus, spiced to perfection and made entirely from scratch.
This dish is perfect for a wholesome, homemade meal that brings out the best of fresh, homegrown ingredients—all ready in under an hour.
Here’s how to make it:
- Start by cooking the buckwheat until tender, then set it aside to cool.
2. While the buckwheat is cooking, preheat your oven and line a baking tray with parchment paper. Slice the butternut squash, brush each piece with a spice mix, and roast until golden and soft.
3. As the squash roasts, make the hummus by blending cooked butterbeans with tahini, lemon juice, and spices until smooth and creamy.
4. For the salad, combine cooked buckwheat, pineapple guava slices, toasted pine nuts, thinly sliced bell pepper, shredded red cabbage, sun-dried tomatoes, and fresh herbs. Season everything with lemon juice, salt, and pepper, then toss well to combine.
5. When everything is ready, spread the hummus on a plate, add the roasted butternut squash, and top with the fresh, zesty buckwheat salad. Enjoy immediately or refrigerate the components separately to assemble and serve later!
This quick, nourishing recipe brings out the natural flavors of each ingredient, especially with fresh produce right from Marzi’s garden.
Ingredients & Tools you need for this recipe:
Ingredients:
- Butternut squash
- Sumac
- Sweet smoked paprika
- Ground cumin
- Cayenne pepper
- Celtic salt
- Ground coriander
- Cinnamon powder
- Olive oil
- Butterbeans (or chickpeas)
- Tahini
- Lemon juice
- Sesame or olive oil
- Buckwheat groats
- Pineapple guava
- Pine nuts (raw or toasted)
- Yellow bell pepper
- Red cabbage
- Sun-dried tomatoes in olive oil
- Fresh herbs (parsley, mint, or cilantro)
- Salt and pepper
Tools:
- Baking tray lined with parchment paper
- Mixing bowls
- Saucepan
- Silicon brush
- Food processor
- Knife and cutting board
- Spatula or spoon for mixing
Roasted Butternut Squash with Buckwheat & Pineapple Guava Salad
Ingredients
For the Butternut Squash
- Small butternut squash or half of a large one, cut into half-moon slices (about 10-12 slices)
Spice Mix:
- 1 tsp sumac
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp Celtic salt
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon powder
- 3 tbsp olive oil
For the Buckwheat
- 1 cup buckwheat groats
- 1.5 cup water
- 1 tbsp olive oil
- ½ tsp salt
For the Hummus
- 1 cup cooked butterbeans or canned chickpeas, rinsed and drained
- 2 tbsp tahini
- 1 lemon juiced
- 1 tsp ground cumin
- 1/2 tsp Celtic salt
- 1/4 tsp cayenne pepper
- 2 tbsp sesame or olive oil
- Water as needed
For the Pineapple Guava Salad
- 4-5 fresh pineapple guavas sliced
- 1/4 cup raw or toasted pine nuts
- 1/2 yellow bell pepper thinly sliced
- 1/4 cup red cabbage thinly sliced
- 1/4 cup sun-dried tomatoes in olive oil chopped
- Handful of fresh herbs parsley, mint, or cilantro
- 1-2 lemons juiced
- Salt and pepper to taste
Instructions
- Prepare the Buckwheat: In a medium saucepan, bring the buckwheat groats, water, olive oil, and salt to a boil. Reduce heat to a simmer and cook for about 20 minutes, or until tender. Drain any excess water and set aside.
- Preheat the Oven and Prepare the Baking Tray: While the buckwheat is cooking, preheat your oven to 375°F (190°C). Line a baking tray with parchment paper and set aside.
- Prepare the Butternut Squash: Slice the butternut squash into half-moon shapes and arrange them on the prepared baking tray. In a small bowl, mix the sumac, smoked paprika, cumin, cayenne pepper, Celtic salt, coriander, cinnamon, and olive oil. Brush each squash slice generously with the spice mixture on both sides. Roast in the oven for 35-40 minutes, until tender and golden.
- Toast the Pine Nuts: About 10 minutes before the squash is ready, add pine nuts to a flat baking tray and place in the oven. Toast until golden brown (watch closely to prevent burning), or toast in a skillet on the stovetop over medium heat. Set aside.
- Prepare the Hummus: In a food processor, combine butterbeans, tahini, lemon juice, cumin, salt, cayenne, and olive oil. Blend until smooth, adding water a spoonful at a time to reach a creamy consistency.
- Assemble the Salad: In a large bowl, combine the cooked buckwheat, toasted pine nuts, pineapple guava slices, bell pepper, red cabbage, sun-dried tomatoes, and fresh herbs. Add lemon juice, salt, and pepper to taste. Toss to coat and refrigerate until ready to serve.
- Serve the Dish: To plate, spread a generous amount of hummus (about 1/3 cup) on each plate in a circular motion. Arrange the roasted butternut squash slices over the hummus, and spoon the buckwheat salad on top.
- Enjoy: Serve immediately, or keep each component stored separately in the refrigerator and assemble just before serving.
Notes
- Alternative Grains: Swap buckwheat for quinoa, farro, or your preferred grain for a different texture.
- Bean Options: Chickpeas, white beans, or canned butterbeans work well in the hummus if pressed for time.
- Storage: Leftovers can be stored separately in airtight containers in the fridge for up to 3 days. Assemble just before serving for the freshest taste.
- Extra Squash: Store any unused butternut squash cubes in the fridge to roast later in the week.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
Looking for more butternut squash recipe? Check “How to Make Honey Citrus Glazed Butternut Squash“
