Ethiopian Spiced Butternut Squash Stew

Instructions

1. 1Prepare the 1 medium Butternut squash by peeling it, removing the seeds, and cutting it into about 2.5 cm cubes.
2. 2Place a large heavy-bottomed pot over medium heat (175°C). Add the 2 tablespoons of Coconut oil. Once the oil is shimmering, add the 1 medium Red onion, which you have finely chopped. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are soft and translucent.
3. 3Add the 4 cloves of Garlic, which you have minced, and the 1 tablespoon of Ginger, which you have grated or minced. Cook, stirring constantly, for 1 minute until the garlic and ginger smell fragrant.
4. 4Stir in the 2 tablespoons of Berbere spice blend and the 1/2 teaspoon of Turmeric powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the prepared about 2.5 cm cubes of 1 medium Butternut squash and the 2 cups of Vegetable broth to the pot. Stir everything together. Season with the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black pepper.
6. 6Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle boil. Once boiling, immediately reduce the heat to low (95°C), cover the pot with a lid, and let the stew simmer for 25-30 minutes, or until the butternut squash cubes are easily pierced with a fork and are tender. Stir occasionally to prevent sticking.
7. 7Serve the hot stew with the 8 pieces of Injera.

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