This can be a vegetable dish so spectacular, it might be a disgrace to name it a facet. Squash is generously seasoned with berbere, then baked till golden and tender. Serve these wedges over tangy yogurt, then prime all of it off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread and you’ve got a celebration.
Berbere is an Ethiopian spice mix usually composed of pink chile powder, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon. It’s a flexible strategy to convey a heat kick to meat, greens, and legumes. It really works particularly properly with kabocha squash, which is dense sufficient to carry as much as the depth of the berbere, whereas additionally imparting its personal sweetness. However this recipe will work simply as nicely with acorn or delicata varieties.
The toughest half about this recipe is slicing the kabocha squash, so you’ll want to set your self up for achievement. First, place a moist kitchen or paper towel below your slicing board so it’s not sliding round. Subsequent, use a sharp chef’s knife and start with the pointed tip, beginning close to the stem. This can be sure that your knife doesn’t get caught within the squash—a scenario many people have discovered ourselves in. You bought this!
