Roast Pumpkin with Berbere Brown Butter Sauce

Ethiopian cuisine is currently trendy. All varieties of squash are indigenous to Africa. Since pumpkin is one of those squashes, having a sprinkle of the slightly fiery Ethiopian spice Berbere is only fitting to accentuate. Berbere is a ground spice blend of red chile, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon. No pumpkin? Try another squash, like delicata or acorn. Though peanuts are indigenous to Bolivia, they were brought to Africa by the Portuguese and are a crunchy, enhancing component of this dish. To tame the spice, try serving it with a dollop of yogurt.

4 to 6 servings

INGREDIENTS:

1 small sugar pumpkin (about 2 pounds) seeded, cut into 1 ½ inch wedges

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1 tablespoons berbere

¼ cup butter

½ tablespoon honey

2 tablespoons fresh lime juice

½ cup peanuts, roasted, coarsely chopped

¼ cup cilantro leaves

Whole milk Greek yogurt to serve (optional)

DIRECTIONS:

Preheat oven to 400°F. Toss the pumpkin wedges in the olive oil and place on a silpat or parchment-lined sheet pan. Sprinkle with the salt and berbere on all sides—roast until tender, about twenty to twenty-five minutes.

Meanwhile, melt the butter in a sauté pan until it foams, then browns, about five minutes. Then, carefully add the honey and lime juice. When blended, remove from the heat.

Place the pumpkin wedges on a platter. Drizzle with the brown butter sauce and scatter the peanuts and cilantro about. Serve Greek yogurt under the pumpkin or on the side.

Roast Pumpkin with Berbere Brown Butter Sauce

Roast Pumpkin with Berbere Brown Butter Sauce
Yield: 6 servings
Author:
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Ethiopian cuisine is currently trendy. All varieties of squash are indigenous to Africa. Since pumpkin is one of those squashes, having a sprinkle of the slightly fiery Ethiopian spice Berbere is only fitting to accentuate. Berbere is a ground spice blend of red chile, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon. No pumpkin? Try another squash, like delicata or acorn. Though peanuts are indigenous to Bolivia, they were brought to Africa by the Portuguese and are a crunchy, enhancing component of this dish. To tame the spice, try serving it with a dollop of yogurt.

Ingredients

  • 1 small sugar pumpkin (about 2 pounds) seeded, cut into 1 ½ inch wedges
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoons berbere
  • ¼ cup butter
  • ½ tablespoon honey
  • 2 tablespoons fresh lime juice
  • ½ cup peanuts, roasted, coarsely chopped
  • ¼ cup cilantro leaves
  • Whole milk Greek yogurt to serve (optional)

Instructions

  1. Preheat oven to 400°F. Toss the pumpkin wedges in the olive oil and place on a silpat or parchment-lined sheet pan. Sprinkle with the salt and berbere on all sides—roast until tender, about twenty to twenty-five minutes.
  2. Meanwhile, melt the butter in a sauté pan until it foams, then browns, about five minutes. Then, carefully add the honey and lime juice. When blended, remove from the heat.
  3. Place the pumpkin wedges on a platter. Drizzle with the brown butter sauce and scatter the peanuts and cilantro about. Serve Greek yogurt under the pumpkin or on the side.

Nutrition Facts

Calories

267.73

Fat (grams)

18.73 g

Sat. Fat (grams)

6.59 g

Carbs (grams)

20.09 g

Fiber (grams)

2.65 g

Net carbs

17.43 g

Sugar (grams)

8.88 g

Protein (grams)

8.99 g

Sodium (milligrams)

348.76 mg

Cholesterol (grams)

22.01 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pumpkin, brown butter, berbere
side dish, vegetarian
Ethiopian
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Linda Hierholzer