Roast Pumpkin, Mozzarella & Buckwheat with Crispy Sage Garlic Dressing - Brooke Kelly Nutrition

Name: Roast Pumpkin, Mozzarella & Buckwheat with Crispy Sage Garlic Dressing - Brooke Kelly Nutrition
Ingredients: 1.2kg (about half a medium) jap pumpkin with its seeds, cut into 3cm thick wedges; ¼ cup + 2 tablespoons extra virgin olive oil; 1 teaspoon Aleppo pepper; 1 cup buckwheat, rinsed; 1 cup water; 1 vegetable stock cube; ⅓ cup hazelnuts; 30g unsalted butter; 6 cloves garlic, finely sliced; 6 sage leaves; 100g buffalo mozzarella, drained; Salt; Pepper

brookekellynutrition.com

I'm a firm believer that vegetables are just as worthy of being the main dish - especially when you've got thick wedges of pumpkin, roasted with Aleppo pepper

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Ingredients

1.2kg (about half a medium) jap pumpkin with its seeds, cut into 3cm thick wedges
¼ cup + 2 tablespoons extra virgin olive oil
1 teaspoon Aleppo pepper
1 cup buckwheat, rinsed
1 cup water
1 vegetable stock cube
⅓ cup hazelnuts
30g unsalted butter
6 cloves garlic, finely sliced
6 sage leaves
100g buffalo mozzarella, drained
Salt
Pepper