Berbere Kabocha With Brown Butter Peanuts and Lime offers a tantalizing combination of flavors and textures that elevate the humble kabocha squash into a standout dish. This recipe showcases the versatility of berbere, an Ethiopian spice blend, and demonstrates how it can transform ordinary ingredients into something extraordinary.
Contents
Understanding Berbere
Berbere, the star of this dish, is a complex spice blend comprising red chile powder, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon. Its warm, spicy kick adds depth and richness to a variety of dishes, from meats to vegetables.
Preparing the Kabocha Squash
The dense, sweet flesh of kabocha squash pairs perfectly with the bold flavors of berbere. Slicing the squash may seem daunting, but with the right technique, it’s a breeze. To ensure success, follow these simple steps:
- Use a sharp chef’s knife.
- Start slicing near the stem to prevent the knife from getting stuck.
- Place a wet kitchen or paper towel under the cutting board to prevent slipping.
Recipe Ingredients
To recreate this delectable dish, gather the following ingredients:
- 1 medium kabocha squash
- Extra-virgin olive oil
- Berbere spice blend
- Salt
- Unsalted butter
- Roasted peanuts
- Fresh lime juice
- Honey
- Crushed red pepper flakes
- Plain whole-milk Greek yogurt
- Cilantro leaves
Cooking Instructions
- Preheat your oven to 425°F and position racks in the upper and lower thirds.
- Prepare the kabocha squash by scrubbing, halving, removing seeds, and cutting into wedges.
- Season the squash wedges with olive oil, berbere, and salt, ensuring they are evenly coated.
- Roast the seasoned squash on baking sheets until tender and golden brown, rotating halfway through to ensure even cooking.
- Prepare the brown butter peanuts by melting butter in a saucepan, adding crushed peanuts, lime juice, honey, and red pepper flakes.
- Assemble the dish by serving the roasted squash over tangy yogurt, topped with brown butter peanuts and a sprinkle of cilantro leaves.
Berbere Kabocha With Brown Butter Peanuts and Lime exemplifies the beauty of fusion cuisine, combining Ethiopian spices with seasonal squash to create a dish that is as visually stunning as it is delicious. Whether served as a side or the main attraction, this recipe is sure to impress guests and tantalize taste buds with its bold flavors and satisfying textures.
How to cook kabocha?
When cooking kabocha, it’s essential to handle it delicately to prevent it from breaking or turning mushy. Follow these steps for a perfectly cooked kabocha:
- Prepare: Secure each kabocha piece in a single layer in the pot, ensuring they don’t overlap.
- Handle with Care: Avoid using cooking utensils to mix the seasonings; instead, gently swirl the pot to distribute them evenly.
- Cooking Method: Choose a cooking method such as steaming or roasting that preserves the kabocha’s texture and flavor.
By following these tips, you can enjoy tender and flavorful kabocha without worrying about it falling apart during cooking.
How do you cook Berbere?
Cooking Berbere spice mix involves a balance of flavors and heat, typically tailored to personal preference. Follow these steps to achieve the perfect blend:
1.
Should Berbere be hot?
Yes, Berbere is traditionally known for its fiery heat. Despite confusion surrounding its intensity, Berbere is a dry powder spice mix originating from Ethiopia, boasting distinct and flavorful profiles. Depending on the quantity used in a recipe, Berbere can impart a range of heat levels, from mildly spicy to intensely hot. Embrace its bold flavors and adjust quantities according to personal preference to achieve the desired level of spiciness in your dishes.
How long does Ethiopian spice mix (Berbere) last?
To prepare Ethiopian spice mix (Berbere), finely grind fenugreek seeds and combine them with other spices until well blended. When stored in an airtight container and kept chilled, Berbere can maintain its freshness and flavor for up to 3 months. Regularly check for any signs of spoilage, such as changes in color or aroma, to ensure the quality of your spice blend remains intact.
What are the ingredients needed for Berbere Kabocha With Brown Butter Peanuts and Lime?
To prepare Berbere Kabocha With Brown Butter Peanuts and Lime, gather the following ingredients:
- 1 medium kabocha squash (about 2 1/2 lb), scrubbed, halved, seeds removed, cut into wedges
- 1/4 cup extra-virgin olive oil
- 1 tbsp berbere spice blend
- 1 tbsp honey
- 1/4 cup fresh lime juice
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsalted, roasted peanuts, lightly crushed
- 1 cup plain whole-milk Greek yogurt
- 1 tbsp plus 1 tsp Diamond Crystal or 2 1/4 tsp Morton kosher salt, divided
These ingredients come together to create a flavorful and satisfying dish that combines the sweetness of kabocha squash with the warmth of berbere spice and the tanginess of lime.
Brown Butter Berbere Kabocha Squash with Peanuts and Lime
For this flavorful dish, you’ll need the following ingredients:
- 1 medium kabocha squash (about 2 1/2 lb), scrubbed, halved, seeds removed, cut into wedges
- 1/4 cup extra-virgin olive oil
- 1 tbsp berbere spice blend
- 1 tbsp honey
- 1/4 cup fresh lime juice
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsalted, roasted peanuts, lightly crushed
- 1 cup plain whole-milk Greek yogurt
- 1 tbsp plus 1 tsp Diamond Crystal or 2 1/4 tsp Morton kosher salt, divided
Combine these ingredients to create a dish that marries the richness of brown butter with the warmth of berbere spice, complemented by the crunch of peanuts and the citrusy tang of lime. It’s a delightful blend of flavors and textures that’s sure to impress.
How do you make kabocha kosher?
To make kabocha kosher, follow these simple steps:
- Slice: Thinly slice the kabocha, aiming for slices about ⅛ to ⅕ inch (3–5 mm) thick.
- Season: Transfer the kabocha slices to a large bowl. Add 2 tablespoons of neutral oil, ½–¾ teaspoon of Diamond Crystal kosher salt, and ¼ teaspoon of freshly ground black pepper.
- Coat: Use your hands or a spoon to toss the kabocha with the oil and seasonings, ensuring each slice is well coated.
By following these steps, you can prepare kosher kabocha that’s seasoned to perfection and ready to enjoy in your favorite recipes.
What is Japanese roasted kabocha?
Japanese roasted kabocha, also known as Japanese pumpkin, offers two delicious flavors in one delightful dish. Kabocha squash, or kabocha (かぼちゃ, 南瓜) in Japanese, is a cherished winter squash in Japan renowned for its unparalleled sweetness, robust flavor, and culinary adaptability. Despite its tough outer skin, kabocha transforms into a delectably edible treat once roasted, with creamy, fluffy, and tender flesh that captivates the palate. Enjoy the unique taste and texture of Japanese roasted kabocha as a savory or sweet addition to your meals.
How to cook kabocha squash?
Cooking kabocha squash is as simple as roasting it in a hot oven. When roasted, kabocha develops a beautiful caramelized texture with crispy, edible skin, making it a delightful fall dish to savor. Here’s a simple method to cook roasted kabocha squash:
- Preheat Oven: Preheat your oven to a high temperature, typically around 400°F (200°C).
- Prepare Squash: Cut the kabocha squash into wedges or slices, removing the seeds and fibrous strands.
- Season: Drizzle the squash with olive oil and sprinkle with salt and pepper, or season with your favorite Japanese spices for added flavor.
- Roast: Place the seasoned kabocha squash on a baking sheet in a single layer. Roast in the preheated oven until tender and caramelized, typically for about 25-30 minutes.
- Serve: Once roasted, enjoy the kabocha squash as a delicious side dish or incorporate it into your favorite recipes.
By following these simple steps, you can create perfectly roasted kabocha squash with a delightful buttery texture and rich flavor.
Where can I find kabocha seasoning?
Kabocha seasoning, such as shichimi togarashi (Japanese seven spice), can typically be found in Japanese or Asian grocery stores, as well as online retailers. This seasoning is a simple yet effective way to enhance the natural flavor of kabocha squash. Given kabocha’s already delicious flavor, it’s recommended to opt for simple and minimal seasonings to complement its taste. Look for shichimi togarashi to elevate your kabocha dishes with a delightful blend of spices.
