Name: Roasted Butternut Squash with Toasted Buckwheat
Total time: 60 min
Yield: 2–3 servings
Cuisine: French
Ingredients: 1/2 Butternut Squash; 2-3 tbs Kayanoya Original Vegetable Stock (regular-strength dashi); 1 tbs pumpkin seed butterFavorite Nut Butter; 2-4 tsp Balsamic Vinegar; 1 tsp Fresh Ground Black Pepper; 2 tbs Toasted Buckwheat (Kasha)

Roasted Butternut Squash with Toasted Buckwheat Roasted Butternut Squash with Toasted Buckwheat

Tender roasted butternut squash dressed with a nut butter and Kayanoya Vegetable Dashi sauce, topped with toasted buckwheat for a fragrant, umami-rich finish.

Chef David Bouley

Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.

Step 1

Peel and halve the butternut squash, wrap halves in tin foil and bake in oven at 190° C / 375° F for 45-60 minutes — depending on size, (the squash should be easily pierced with a fork when done).

Step 2

Cut roasted butternut squash into bite-sized cubes.

Step 3

Put a few tablespoons of Kayanoya Original Vegetable Stock Powder into a mixing bowl, add a tablespoon of your favorite nut butter (we used pumpkin seed butter), and whip to blend.

Step 4

Place some cubes of the roasted butternut squash onto a plate, dress with the sauce, drizzle with some balsamic vinegar, season with ground pepper, and garnish with the toasted buckwheat, serve.