Buckwheat, Butternut Squash & Kale Bites

Oh my goodness, please serve these little flavor-packed nutrition bombs to your guests at your next dinner party. And top then with a dollop of Garlic Lemon Aioli and a few fresh, cut chives. That is all.

Medium pot with lid
Large bowl
Large plate
Chef’s knife
Baking sheet (optional)
Unbleached parchment paper (optional)
Steamer (optional)

Try to buy everything organic. Here’s why.
1 butternut squash (about 7″ long, equals about 2 cups cooked)
2 cups buckwheat, cooked (here’s how)*
3 cups packed cups kale, chopped
1/2 yellow onion, diced
2 cloves garlic minced
2 tsp coconut oil, plus more for frying
1/4 cup sunflower seeds soaked
1/4 cup pure water
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1/2 tsp cayenne pepper
2 tsp marjoram, fresh, chopped
1 tsp fresh black pepper
2 tsp fine ground sea salt
Gluten-free flour (almond, all-purpose, brown rice, sorghum or chickpea)

*Start with about 3/4 cup dry, hulled buckwheat groats

Let’s get started.
If you are pressed for time, peel and cube your butternut squash into 1/2″ cubes or smaller (to save even more time, buy your squash pre-cut at the grocery store). Using a steamer, cook your butternut squash for about 20 minutes, or until easily pierced with a fork.

If you have the time (or make the time), and want some extra flavor, cut squash in half, sprinkle with fine ground sea salt and fresh pepper, then roast facedown on a parchment-lined baking sheet for 50 minutes. I like roasted flavor, but both are delicious.

Blend together 1/4 cup water, apple cider vinegar, lemon juice and soaked sunflower seeds until smooth. Set aside.

Now, sauté onion in coconut oil 10 minutes. Add garlic and stir for about 1-2 minutes.

In a large bowl, place roasted squash, pour in your sunflower sauce, add onion and garlic, fresh herbs and all other ingredients—mix until butternut squash is mashed in well and all ingredients are well incorporated (bottom, left). On a large plate, place a handful of gluten-free flour. You can add a pinch of sea salt and fresh pepper if you like.

Pinch off some buckwheat and kale mix and drop onto flour. Sprinkle flour on top of your dollop so all sticky sides are coated—this makes it easier to pick up. Loosely roll into mini cakes.

Place 1 tsp of coconut oil into a skillet heated to medium. Place your coated bites into the pan and cook for about 7-10 minutes on each side, until browned. Flip and cook until other side is browned (bottom, right). Serve warm.

Buckwheat & Kale Bites

If you are making these for a party, you can precook them and store in the fridge overnight, or during the day. Reheat by baking in an oven set to 275°F for about 15 minutes or until warm.

You can also easily make these into large cakes, too!

Buckwheat & Kale Cakes

Serve with Roasted Garlic & Lemon Aioli and fresh chive:

Roasted Garlic & Lemon AIoli

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Read the comments or add yours.

Comment Rules

  1. Patricia

    Great recipe! it looks awesome and very easy to make! Can you make it with sweet potatoes instead of butternut squash? and bread crumbs or amaranth flour?
    I’m just thinking of making it with what I already have in the kitchen.. 🙂 thanks,

    • Heather Crosby

      All of those adaptations will work just great! Enjoy 🙂

  2. Tina

    Question for a newbie vegetarian: your recipe calls for 2 cups buckwheat, cooked with a “(here’s how)*” after the ingredient. There is an asterisk which says “Start with about 3/4 cup dry, hulled buckwheat groats”, but never says how to cook the buckwheat. Do you just cook it with water, and if so, is it 2 cups water?

    • Heather Crosby

      Hi Tina! Thank you for letting me know that the “here’s how” link was missing—a very important post you need 🙂 I just updated it and you can also find out how to cook buckwheat here.

  3. nadia

    Thanks for really awesome recipes! Can you please add Print option to the page so we can print the recipes.

    • Heather Crosby

      It’s on the to-do list Nadia 😉

  4. Beth McVay

    These are a huge hit in my book!! Just another one to add to my “faves” list. I made this into a, “everything but the…” recipe, as I had some veggies I didn’t want to go unused in my fridge. I think some extras I added were mushrooms and bell peppers. Next time, I’m going to sub in sweet potatoes – simply to switch it up – I love butternut squash too!

  5. These tasted really good. I think I made them too big though, because they fell apart really easily.
    Used sorghum flour, thyme instead of marjoram, and everything else as written. Great recipe!

    • Heather Crosby

      Thanks for the feedback and sharing your adaptations! You know, I’ve been adding 1/2-1 tsp of psyllium husk powder to my veggie cakes and burgers this past year and it makes a GREAT binder. Give it a try next time—it’s like egg bind-wise, but adds beneficial fiber to the recipe. Enjoy. x

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