Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel, seed, and cube 1 medium butternut squash into uniform 1-inch pieces.

2. 2

   In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of berbere spice blend, and 0.5 teaspoon of salt until evenly coated.

3. 3

   Spread the seasoned butternut squash in a single layer on a baking sheet and roast in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 25 minutes, or until it is tender and slightly caramelized.

4. 4

   In a separate bowl, combine 2 cups of all-purpose flour, 0.5 teaspoon of salt, and 0.25 cup of vegetable oil, then gradually add 0.75 cup of warm water, mixing until a firm dough forms, and knead the dough for 5 minutes.

5. 5

   Roll out the prepared dough to a 0.5 cm thickness and cut it into small, irregular bite-sized pieces, then toss the pieces with 1 tablespoon of olive oil and 0.5 teaspoon of berbere spice blend.

6. 6

   Carefully add the spiced dabo qolo pieces to the baking sheet with the roasted butternut squash for the last 15 minutes of roasting, tossing everything together once to ensure even cooking and thorough flavor distribution.

7. 7

   While the dabo qolo finishes roasting, sauté 1 finely diced red onion with 2 minced garlic cloves and 1 teaspoon of grated fresh ginger in 1 tablespoon of niter kibbeh until the aromatics are soft and fragrant.

8. 8

   Gently fold the roasted butternut squash and dabo qolo with the sautéed aromatic base before serving immediately as a flavorful warm appetizer or a hearty side dish.