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Buckwheat and Butternut Stew

Cozy up to this hearty stew full of fresh flavors as the temperatures start to drop!

Serves: 6 (serving= 1 1/2 cup)

Ingredients

• 1 medium white onion, finely diced
• 1 Tablespoon olive oil
• 2 garlic cloves, finely diced
• 1 cup uncooked buckwheat
• 6 cups unsalted chicken stock (choose gluten free for GF version)
• 2 cups peeled and cubed butternut squash
• 2 – 14.5 ounce cans no salt Hunt's® no salt added basil, garlic and oregano diced tomatoes with juice
• 1 Tablespoon chopped fresh thyme
• ½ Tablespoon chopped fresh oregano
• ½ teaspoon salt
• 3 cups coarsely chopped kale leaves, deboned
• 6 Tablespoons Parmesan cheese

Directions

1. On medium heat, sauté onion in oil for 2 minutes or until softened. Add garlic and sauté an additional minute.
2. Stir in buckwheat, stock, squash, tomatoes, herbs and salt. Bring to boil.
3. Reduce heat to medium-low, cover and simmer until squash and buckwheat are tender, about 25 minutes.
4. Stir in kale and simmer for 2 minutes.
5. Top with 1 Tablespoon of Parmesan per serving.