Squash with Berbere |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| one 2-1/2 to 3-pound winter squash such as kabocha, Hokkaido, or Red Kuri | 3 tablespoons Nit'ir Qibe | 1 medium red onion, finely chopped (1 cup) |
| 1 tablespoon Berbere | 2 cups water | 1/4 cup tomato paste |
| salt | 1 tablespoon maple syrup (optional) | |
| 1 | Preheat the oven to 350 F. Place the whole squash on a baking sheet and bake for 30 minutes. Remove and let cool until you can handle the squash. Peel (the oven time will make peeling the squash easy and cut down on the cooling time) and seed the squash and cut it into 1-inch chunks. You should have about 6 cups. |
| 2 | Warm the Nit'ir Qibe in a medium saucepan. Add the onion and saute for 7 to 10 minutes over medium-low heat until translucent. Add the Berbere and squash and stir to combine. Add 1 cup of water to the squash. Dissolve the tomato paste in the other cup of water in a small bowl. Add to the squash along with 1/2 teaspoon salt. |
| 3 | Cover and bring to a boil. Lower the heat to a rapid simmer and cook, covered, stirring from time to time, 10 minutes or so. Uncover and simmer until the squash is very tender, another 15 to 20 minutes, stirring from time to time. The squash will break apart and form a thick puree. As the puree gets thicker, stir more frequently. Add a little water if necessary if the squash is getting thick but is not yet ready. Taste and add the maple syrup if desired and a sprinkling more salt if necessary. Serve hot. |