PHOTO BY DOLORES TEJEDA RECIPE BY FLORENCE BERTHEAU
Yields: 8 servings
1 ½ cups uncooked buckwheat
3 cups vegetable stock
1 small butternut squash
1 yellow squash
½ cup + 2 tablespoons olive oil
1 tablespoon chopped herbs: rosemary, thyme, oregano, and sage (or 1 teaspoon dried Italian herbs)
2 tablespoons lemon juice
2 tablespoons rice vinegar
¼ cup chopped parsley
¼ cup green onions, thinly sliced
salt and pepper to taste
Preheat the oven to 400 degrees F.
In a small pot, bring the stock and ¼ teaspoon of salt to a boil. Add the buckwheat, and simmer, covered on low heat. Cook until the liquid is absorbed, about 15 minutes. Transfer cooked buckwheat into a medium size bowl and let cool.
Prep the vegetables: Peel and small dice the butternut squash. Small dice the zucchini and yellow squash. Combine ½ cup olive oil with the fresh or dry herbs. Toss the butternut squash in a bit of herb oil, along with salt and pepper. Roast on a baking sheet in oven for 20-25 minutes. Toss zucchini and yellow squash in the same manner. Roast in a separate baking sheet for about 15 minutes or until golden. Allow the roasted vegetables to cool, and mix with the cooked buckwheat.
Add 2 tablespoons of olive oil, lemon juice, rice vinegar, parsley and green onions to the buckwheat salad. Adjust seasoning with additional salt and pepper if needed.