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!