Ethiopian Spiced Butternut Squash Stew

Ingredients

• 1 medium Butternut squash
• 1 medium Red onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Berbere spice blend
• 2 tablespoons Coconut oil
• 2 cups Vegetable broth
• 1/2 teaspoon Turmeric powder
• 8 pieces Injera (Teff flour flatbread)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Peel, deseed, and cube the butternut squash into bite-sized pieces.
2. 2In a large pot, sauté finely chopped red onion in coconut oil until softened.
3. 3Add minced garlic and ginger to the pot, cooking for another minute until fragrant.
4. 4Stir in the berbere spice blend and turmeric powder, cooking for 1 minute to bloom the spices.
5. 5Add the cubed butternut squash and vegetable broth to the pot. Season with salt and black pepper.
6. 6Bring to a simmer, then reduce heat and cover the pot.
7. 7Let the stew simmer for 25-30 minutes, or until the butternut squash is tender.
8. 8Serve hot with injera.

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