Berbere Squash

Instructions

1. Peel the squash, remove the seeds and cut the flesh into cubes about 3 cm.
2. Finely slice the onions and chop the garlic.
3. Heat the oil in a heavy-bottomed pot and sauté the onions over medium heat for 8 minutes, until golden brown.
4. Add the garlic and berbere, then stir for 1 minute, adding a little water to keep the spices from sticking.
5. Add the squash cubes, then pour in the water and add the salt. Stir to coat everything well.
6. Cover and simmer over low heat for 25 to 30 minutes, stirring occasionally, until the squash is very soft. Add a little more water if needed.