Stuffed Pumpkin with Creamy Tahini Sauce

Preheat the oven to 200°C. Score the pumpkin flesh in a crosshatch pattern; place it in a baking tray with the cut side facing up. Season with salt and pepper, sprinkle with onion wedges, drizzle with a little oil, cover with foil, and bake for 60 minutes until the pumpkin is tender.

Remove the foil, take out the onions and set them aside in a bowl. Scoop out the pumpkin flesh, leaving about a 1 cm rim in the skin.

Meanwhile, rinse the buckwheat, then cook it until tender in lightly salted water.