Fall Veggie Paella







Featuring seasonal favorites: trumpet and beech mushrooms, kabocha squash and ripe tomatoes. Made with Maskal Teff ivory grains, which pack a punch of protein and iron.

Print Recipe


  1. Preheat oven to 425°F.
  2. De-seed kabocha and slice into half-moons. Rub with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast 20 minutes.
  3. While the squash is roasting, start the paella. In a 12″ cast iron pan or paella pan sauté onion in remaining 2 tablespoons of olive oil until caramelized, about 10 minutes.
  4. Add garlic and sauté 2 minutes more.
  5. Add tomatoes, bell pepper, sausages, mushrooms, lemon juice, remaining 1/2 teaspoon salt, saffron and paprika. Cook 5-10 minutes until browning and reduced.
  6. Add teff grains, vegetable stock and stir to combine. Cook covered 15 minutes, stirring occassionally.
  7. Stir in roasted squash and place pan into the oven for 5-10 minutes, or until the top is crispy. Garnish with tomato wedges and serve hot.

Optional: You can cook the sausages and mushrooms separately in olive oil and add to the top of the paella for a prettier final dish.

Gluten-Free Paella Recipe with Fall Veggies in a bowl with spoon


  • small kabocha squash
  • 3 tablespoons olive oil
, divided
  • 1 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon pepper
  • 1 small white onion, diced
  • 3 garlic cloves, minced
  • 2 medium tomatoes, diced + 1 more tomato for garnish
  • 1 small green bell pepper, diced
  • 3 vegan sausages, sliced into thick rounds
  • 1 cup mushrooms (oyster or beech), sliced
  • Juice of 1 lemon
  • 1 small pinch saffron
  • 1/2 teaspoon smoked paprika
  • 3/4 cups Maskal Teff® ivory grain
  • 2 cups unsalted vegetable stock

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