Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 pounds of butternut squash and cut into 1-inch cubes, then toss them with 1 tablespoon of olive oil and 0.5 teaspoon of salt.

2. 2

   Prepare your smoker or grill for indirect heat, adding 1 cup of applewood chips to produce consistent smoke, and smoke the seasoned butternut squash cubes for 30 minutes until they are tender and infused with smoky flavor.

3. 3

   In a large heavy-bottomed pot, melt 4 tablespoons of niter kibbeh over medium heat and add 2 large finely chopped red onions, cooking them for approximately 15 minutes until they become very soft and translucent.

4. 4

   Stir in 4 minced garlic cloves and 1 grated tablespoon of fresh ginger, cooking for 1 minute until fragrant, then add 4 tablespoons of berbere spice blend and 0.5 teaspoon of ground korerima, cooking for another 2 minutes while adding 2 tablespoons of water if the spices begin to stick to the pot.

5. 5

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes along with 2 cups of vegetable broth, stirring well and bringing the stew mixture to a gentle simmer.

6. 6

   Carefully fold in the smoked butternut squash cubes into the simmering stew, allowing the flavors to meld together as it continues to cook for 15 to 20 minutes, or until the sauce slightly thickens to your desired consistency.

7. 7

   Taste the Duf Yemidaj Butternut Squash Wat and adjust the seasoning with the remaining 0.5 teaspoon of salt if needed, then serve it hot, traditionally alongside injera bread or steamed rice.