This recipe is soo easy, and you can definitely substitute any number of ingredients one butternut squash 1 cup of buckwheat red onion 200 g of chanterelles 1 tbsp. of butter salt and pepper fresh thyme Halve the squash lengthwise, scoop out the seeds and some flesh. Drizzle with olive oil and bake at 180C for about 25 minutes. Cook the buckwheat. Melt butter in a skillet, add sliced onion and saute. Add chanterelles and thyme leaves, season with salt and pepper and fry for about 10 minutes. Combine chanterelles with buckwheat, stuff the squash and bake at 200C for about 15 minutes.