Stuffed pumpkin with buckwheat and tomato salad

Recipe by Nicole Hofen


Ingredients in Benoo bag:

Pumpkin, Buckwheat, Onion, Tomatoes, Sun dried tomatoes, Yoghurt or sour cream

Ingredients at home:

Salt, Chili, Sugar, 1 tbsp. frying oil, 2 tbsp. salad oil



Total cooking time (incl. resting time): approx. 35 min

Allergy: Dairy

What’s needed in the kitchen: Oven, baking tin, pot, pan, cutting board, knife, strainer

Step 1: Pumpkin

Heat up the oven to 180 Grad Celsius, wash the pumpkin and cut off the crown. Place it in a baking tin, cover the bottom of the tin with water and bake the pumpkin for around 20 min.

Step 2:

Once the pumpkin is fully cooked, scoop out the seeds and create a sizable hole for the filling.

Step 3:

Wash the buckwheat and slice the dried tomatoes, place in cold water (1 amount of buckwheat to 2 amounts of water), heat up and cook for around 20 Min.

Dice the onion, heat up the frying oil, add a little bit of sugar and a little bit of chili in the pan and fry with the onions.


Step 4:

Mix the cooked buckwheat with the onions and stuff the pumpkins with the mixture.Serve with a dollop of sour cream or yoghurt on top of the filling.

Step 5: Tomatoes

Cut the tomatoes in fine slices, add the oil and a pinch of salt and serve on the same plate.


Video recipe

Traci Tool

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