This has been a great year for squash at McBride's Organic Farm. Bountiful harvests lead to
experiments in the kitchen. This is how we married kasha (buckwheat groats) to squash. We have
tried three different varieties of our squash in this recipe: buttercup; kuri and; sweet mama.
Each has their merits but for the sake of posterity we will use the slightly sweeter sweet mama
for the squash of record. Our squash stuffed with kasha serves six with a healthy helping or two
of kasha left over.



3 McBride's Organic Farm sweet mama squash (halved)
1 McBride's Organic Farm sweet red pepper (diced)
1 McBride's Organic Farm sweet onion (diced)
3 McBride's Organic Farm garlic cloves (diced)
1 c kasha
6 crimini mushrooms(diced)
2 c vegetable stock
1 T olive oil
1/4 c walnuts (chopped)

Preheat oven to 400C and bake squash halves for 30 minutes. Whilst the squash is baking mix
the walnuts and kasha cooking over a low dry heat. Sauté all other ingredients. Combine the
kasha mixture with the sautéed veggies adding stock and simmering until stock is absorbed. If
you've timed this right the squash should be ready to come out of the oven as the kasha is ready
for stuffing. Spoon kasha into squash halves and serve.