This is a vegetable dish so spectacular, it would be a shame to call it a side. Squash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread and you have a party.
Berbere is an Ethiopian spice blend typically composed of red chile powder, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon. It’s a versatile way to bring a warm kick to meat, vegetables, and legumes. It works especially nicely with kabocha squash, which is dense enough to hold up to the intensity of the berbere, while also imparting its own sweetness. But this recipe will work just as well with acorn or delicata varieties.
The hardest part about this recipe is slicing the kabocha squash, so be sure to set yourself up for success. First, place a wet kitchen or paper towel under your cutting board so it’s not sliding around. Next, use a sharp chef’s knife and begin with the pointed tip, starting near the stem. This will ensure that your knife doesn’t get stuck in the squash—a situation many of us have found ourselves in. You got this!
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What you’ll need
Assorted Whetstones
$149 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Rimmed Baking Sheet
$30 At Amazon
Medium Saucepan
$50 $39 At Amazon
Platter
$40 $30 At Amazon
Recipe information
Total Time
40 minutes
Yield
4–6 servings
Ingredients
1
¼
1
1
½
½
¼
1
1
1
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 425°. Place 1 medium kabocha squash (about 2½ lb.), scrubbed, halved, seeds removed, cut into 1½"-thick wedges, in a medium bowl. Drizzle ¼ cup extra-virgin olive oil over, then sprinkle with 1 Tbsp. berbere and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and toss to coat squash. Divide squash between 2 large rimmed baking sheets and arrange in a single layer. Roast, rotating baking sheets top to bottom and front to back halfway through, until just tender and browned in spots (be careful not to overcook as squash will fall apart on serving), 20–25 minutes.
Step 2
While the squash is roasting, cook ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, about 5 minutes. Stir in ½ cup unsalted, roasted peanuts, lightly crushed (the butter will start foaming) then add ¼ cup fresh lime juice, 1 Tbsp. honey, 1 tsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring constantly to combine. Remove sauce from heat.
Step 3
Spread 1 cup plain whole-milk Greek yogurt on a platter and arrange squash on top. Drizzle sauce over squash and scatter cilantro leaves with tender stems on top.
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