Kasha with Butternut Squash, Beets and Roasted Sunflower Seeds

Prep Time

10 min

Cooking Time

30 min




1 cup kasha

2 cups water

pinch of sea salt

2 cups butternut squash

2 red beets

1/4 cup toasted sunflower or pumpkin seeds

1Tbs Bragg Liquid Aminos

a few basil leaves


- Pre-heat over at 400 degrees F

- Cut butternut squash in medium sized cubes.

- Slice beets thinly.

- Bake in a Tbs of olive oil for 30 minutes (or until soft).

- Rinse kasha under running water.

- Bring water to a boil.

- Slowly add kasha and pinch of sea salt.

- Cover and let simmer 20 minutes.

- Fluff with fork.

- Roast sunflower or pumpkin seeds into a large pan until golden (they will start to pop).

- Mix all ingredients in a plate, season with Bragg Amino Acid and sprinkle with fresh chopped basil.

- Serve warm.


You can reduce the cooking time by 10 minutes by pre-cooking the kasha ahead of time (it keeps well for 4 days in the fridge) and by cutting the butternut squash and beets in smaller pieces prior to baking or you can pan fried them in 10 minutes.