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This is a gorgeous and rustic recipe perfect for the fall. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing.  One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the ones hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating.

Ingredients

  • 1 Hokkaido squash, Kent pumpkin or other small winter squash/pumpkin variety

  • 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed 

  • 1 cup raw buckwheat groats, rinsed

Dressing

  • 1/2 cup olive oil

  • 3 tbsp maple syrup

  • 1-2 lemons, juice + zest

  • 1/2 inch fresh ginger, finely grated

  • Sea salt & pepper

To serve

  • Pomegranate seeds

  • 1/2 cup toasted pumpkin seeds

  • 1/2 cup feta cheese

Directions

  1. Set the oven to 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest.

  2. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges.

  3. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl.

  4. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit.

  5. Add the remaining half of the dressing to a large bowl.

  6. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up.

  7. Add the buckwheat to the bowl and toss so it’s all mixed.

  8. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy!