Name: Ye’dubba Wot (Roasted Butternut Squash in a Spicy Sauce)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 2 teaspoons peeled and grated fresh ginger; ¼ teaspoon ground cinnamon; ¼ teaspoon Ye’wot Qimem (optional); ½ red onion, minced (1 cup); Freshly ground black pepper; 1 cup water or Sleepy Vegetable Stock; 4 cloves garlic, pressed or grated (2 teaspoons); 2½ tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ⅛ teaspoon ground allspice; ⅛ teaspoon ground cardamom; 1 tablespoon mild paprika; 3 tablespoons ground berbere or Berbere Paste; 1 cup lager beer; ½ teaspoon salt, plus more if desired; 1¼ pounds butternut squash, peeled and cut into 1-inch pieces (3 rounded cups); ⅛ teaspoon ground cloves

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This saucy wot has all the flavors you could want in a spicy fall stew, plus you get to finish off a bottle of beer while you make it. For a completely gluten-free version, use gluten-free beer.