This is such a spectacular vegetable dish that it would be a shame to call it a side dish. The squash is seasoned with Berber and then roasted until golden and tender. Serve these wedges over tangy yogurt, then top with brown butter peanuts and lemon juice. Add a loaf of bread and you’re ready to throw a party.
Berbere is an Ethiopian spice blend typically consisting of paprika, fenugreek, ginger, coriander, cardamom, allspice, cumin, Sichuan peppercorns, cloves and cinnamon. This is a versatile way to bring warmth to meats, vegetables, and beans. It works especially well with kabocha squash, which is dense enough to withstand the intensity of the berber while also imparting its own sweetness. But this recipe works equally well with acorn or charcuterie varieties.
The hardest part of this recipe is cutting the boca squash, so be sure to set yourself up for success. First, place a damp kitchen towel or paper towel under the cutting board so it doesn’t slide around. Next, using a sharp chef’s knife, start at the tip and start near the stem. This will ensure your knife doesn’t get stuck in the pumpkin – something that happens to many of us. you understood!