Buckwheat and Vegetable Stuffed Pumpkin in Air Fryer and Kitchen Robot
restaurant 4 portions
schedule 45 min
Cooking details
This recipe has been tested in a 5L Kitchen Robot and a 5’5L Newlux air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt½ seedless butternut squash (400-500 g.)
- task_alt100 g. of buckwheat
- task_alt200 ml. of water
- task_alt½ zucchini
- task_alt½ eggplant
- task_alt1 artichoke
- task_alt100 g. of red bell pepper
- task_alt1 onion
- task_alt1 carrot
- task_alt40 ml. of extra virgin olive oil
- task_alt20 g. of goat cheese roll
- task_altSalt and pepper
step by step recipe
- Preheat the air fryer with the automatic menu.
- We season the pumpkin with salt and pepper and drizzle it with a little oil.
- We place it in the air basket and manually set it to 180 ºC for 30 minutes.
- Once the program is finished, we wrap the pumpkin in aluminum foil and set it for 10 minutes at 180 ºC.
- While the pumpkin is cooking, we prepare the filling. To do this, we add water and buckwheat to the pot.
- We cover and set the STEAM Menu, temperature 1, for 12 minutes.
- Drain and reserve.
- We chop all the vegetables very small.
- We add 40 ml. to the pot and set the FRY Menu, temperature 1, for 15 minutes.
- Once hot, we add the vegetables. Season and stir from time to time until the end of the program.
- We mix the vegetables and buckwheat.
- We fill the pumpkin with the previous mixture and add some crumbled goat cheese log on top.
- Enjoy!
Ingredients
- If we don't have enough space to fill the pumpkin with the vegetable and buckwheat mixture, we remove some pulp and mix it with the filling ingredients.
