• In a medium-sized pot, bring the water to a boil. Add the buckwheat, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the water is absorbed and the buckwheat is tender.
• Meanwhile, heat the vegetable broth in a separate pan over medium heat. Add the butternut squash, mushrooms, kale, and basil. Cook, stirring frequently, for about 15 minutes, or until the squash is tender.
• Divide the cooked buckwheat between bowls. Top with the vegetable mixture and serve.

Notes

• More Flavor: Add diced onion or minced garlic for extra flavor.
• Leftovers: Refrigerate in an airtight container for up to 5 days.