About the Recipe
Traditionally, the squash is cooked in the sauce until it is fork tender. For this recipe, I roasted the squash in the oven first and only added it at the rest of the dish at the end. The texture as well as the taste is slightly different. It is hearty, filling, and absolutely delicious! It is also 100% plant-based and we seriously can’t get enough.
3 tbs Amaarech Berbere Blend
1 cup diced onion
1/4 cup vegetable oil
3 tbs olive oil
2 tbs garlic & ginger paste
1 tbs tomato paste
1 cup diced cherry/plum tomatoes
1 medium sized squash diced
1 - 2 cups water
Salt & pepper
Fresh rosemary & thyme
Season diced squash with salt, pepper & olive oil and roast for 20 mins in a 180C pre-heated oven or until fork tender.
To a medium sized pot add diced onions, salt & oil and cook until onions are browned. Add garlic & ginger paste, followed by the tomato paste and cook for 5 mins.
Add the berbere and cook for 15 mins stirring frequently. Add a splash of water to prevent sticking and allow the flavour to develop.
Add the optional spices if you have them. Also add the fresh thyme & rosemary leaves, the diced tomatoes, and cook for an additional 10 mins.
Add the roasted squash to the pot, toss gently until all the pieces are covered in the sauce. Lower the heat, cook the squash 5 - 10 mins without adding any water. This will allow the flavours to penetrate and flavour the squash. Be sure to stir frequently and gently to avoid burning.
Add the qibbeh if you have it or a dash of good quality olive oil, adjust the salt, and take off heat.
Serve with injera or any other flat bread or grain of your choice.