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Vegetarian, Meal soups and plant based

Fall skillet with chestnuts and buckwheat

This fall skillet with chestnuts and buckwheat is a plant based dish for 4, ready in 35 minutes, easy to make, at €2.80 per person. It combines roasted butternut squash, button mushrooms and chestnuts over a bed of toasted buckwheat. The trick is to let the squash brown undisturbed so it develops a real crust.

Fall shows up on the table with a skillet of squash, mushrooms and chestnuts, served over toasted buckwheat that smells like hazelnuts.

Fall skillet with chestnuts and buckwheat
Total time
35 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall

This skillet smells like the season before it even hits the plate. Butternut squash turns tender inside and crisp at the edges, mushrooms add softness, and crumbled chestnuts bring that sweet, earthy note that says fall. Toasted buckwheat has a nutty aroma that makes a nice change from rice, and it holds up well under the vegetables.

It works just as well on a weeknight as on a meat free Sunday, whether you're cooking for yourself or for guests who skip animal products. Mon Chou designed it to make the most of fall vegetables without spending the whole evening in the kitchen, with simple steps and few dishes to wash. Serve it hot, as a one bowl meal, with a bit of fresh parsley to brighten it up.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 600 g
  • Button mushrooms 300 g
  • Onion 1
  • Garlic 2 cloves
  • Thyme 4 sprigs
  • Parsley 1 bunch

Pantry

  • Vacuum packed cooked chestnuts 200 g
  • Toasted buckwheatoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Peel the squash, cut it into 2 cm cubes, thinly slice the onion and garlic, and halve the mushrooms.

    Keep the skin on if you're using organic butternut squash, it turns tender as it cooks.

  2. Put the buckwheat in a saucepan with 500 ml of salted water, cover and cook over low heat until the water is absorbed. 15 min

    Turn off the heat and let it sit covered for 5 minutes, the grains separate nicely.

  3. Brown the squash cubes in 2 tablespoons of oil with the thyme, season with salt and pepper. 12 min

    Leave them undisturbed for a minute or two, they develop a nice crust.

  4. Add the mushrooms, onion and garlic to the skillet with the remaining oil and let them brown. 8 min

    Only salt the mushrooms at the end, salt makes them release their water.

  5. Crumble the chestnuts into the skillet, warm them for two minutes, sprinkle with parsley and serve over the buckwheat. 2 min

    If you can't find toasted buckwheat, use brown rice or bulgur instead.

Our tips to get it right

  • Cut all the squash cubes to the same size, about 2 cm, so they cook evenly without any raw or burnt pieces.
  • Use a wide skillet, or even two at once, so the squash browns instead of steaming in its own juices.
  • Taste the cooked buckwheat before serving, it should still have a slight bite, not turn mushy.

The variations

  • Swap the butternut squash for kabocha squash, no need to peel it since its thin skin is perfectly edible.
  • Add a bit of crumbled goat cheese on top for a richer version that's less strictly plant based.
  • For a faster version, use precooked rice or bulgur instead of buckwheat, the cooking time drops to 3 minutes.

What to serve it with

  • A well dressed green salad
  • Warm spiced apple juice
  • Grilled country bread

Storage

Keep leftovers in the refrigerator in a sealed container for 2 to 3 days. This dish freezes well, buckwheat and vegetables included, for up to 2 months. Reheat in a skillet over low heat with a splash of water so it doesn't stick.

Questions about this dish

Can you use raw buckwheat instead of toasted buckwheat?

Yes, but the cooking time and flavor change slightly. Toasted buckwheat has a stronger nutty aroma, while raw buckwheat is more neutral and usually cooks a bit faster.

Can you prep this skillet ahead of time?

You can cook the buckwheat and cut the vegetables the day before, then keep them separately in the refrigerator. Just brown the squash and mushrooms right before serving to keep their texture.

Can you use fresh chestnuts instead of vacuum packed cooked chestnuts?

Yes, as long as you cook and peel them first, which adds some prep time. Vacuum packed cooked chestnuts are mainly there to save time on a weeknight.

Is this dish kid friendly?

Some kids love the sweetness of the squash and chestnuts, while others are less into mushrooms or buckwheat. You can keep the elements separate on the plate so they can pick what they try.

How long does it take to make a fall skillet with chestnuts and buckwheat?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fall skillet with chestnuts and buckwheat?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fall skillet with chestnuts and buckwheat cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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