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About the Recipe
Transforming the often-overlooked pumpkin or squash stew into a delightful experience, this recipe offers a twist that enhances both taste and texture. By roasting the squash in the oven separately while crafting the savoury base in a pan, i've unlocked a new dimension of flavour. As mentioned above, traditional recipes call for the squash to be simmered in the sauce and often this leads to the squash being overcooked. In fact, if you ask many people in Ethiopia what their least favourite food is, the most common answer is squash/pumpkin. Whether you're not a fan of squash/pumpkin or experiencing Ethiopian food for the first time, this recipe is sure to make you a convert or keep you coming back for more.
Ingredients
Ingredients for the base
1 ½ cups diced onion
1 tbsp salt
4 tbsp vegetable oil
2 tbsp garlic & ginger paste
2-4 tbsp Amaarech Berbere blend
2 cups tomato puree
2 tbsp Ethiopian spiced clarified butter
1 cup warm water
1 tbsp fresh sage
Ingredients for roasting the squash
1 medium-sized squash, sliced with skin on
1 tsp salt
1 tsp black pepper
4 tbsp olive oil
2 tbsp fresh sage
Optional
1/2 tsp Amaarech Tikur Qimmem
1/2 tsp Amaarech Korerima
1/2 tsp of Amaarech Mekelesha
Preparation
Prepare the squash:
Thoroughly wash the squash, dry, and slice into 0.5cm half discs.
Season with salt, pepper, korerima, fresh sage, and olive oil.
Roast for 20 minutes in a preheated oven at 180C.
Prepare the base:
In a medium-sized pan, heat oil.
Add diced onions, salt, and cook until onions are browned or 5 minutes.
Add the garlic & ginger paste, followed by optional tikur qimmem.
Add the berbere and cook for 10 minutes, stirring frequently.
Add the tomato puree and cook for 20 minutes.
Add a splash of warm water to prevent sticking and allow the flavours to develop.
The longer you cook it, the better!
Finish the dish:
Add optional mekelesha, korerima, and clarified spiced butter.
Adjust seasoning and gently toss in the roasted squash until fully coated in the sauce.
Turn off the heat and finish by adding more fresh sage.
Serving suggestions:
Serve with injera or any other flatbread or grain of your choice.
Note
The squash can be substituted with sweet potatoes or cauliflower. Adjust the cooking time accordingly, and always roast in the oven for the best results. Experiment with different veggies for a personal touch!