Name: Ye’dubba Alicha (Roasted Butternut Squash in a Mild Sauce)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 2 jalapeño chiles, seeded, veined, and cut into thin strips; ½ teaspoon plus ⅛ teaspoon salt, plus more if desired; 1½ cups water or Sleepy Vegetable Stock, plus more if needed; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cardamom; 1½ teaspoons extra-virgin olive oil; 2 teaspoons peeled and grated fresh ginger; ½ small butternut squash, peeled and cut into 1-inch pieces (4 cups); ½ yellow or white onion, minced (1 cup); Freshly ground black pepper; ¼ teaspoon ground turmeric; 4 cloves garlic, pressed or grated (2 teaspoons); 2 tablespoons Ye’qimem Zeyet or additional extra-virgin olive oil

Preparation info

Makes
3 cups

Difficulty
Medium

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This alicha wot contains creamy butternut squash and a blend of flavors typically associated with autumn. If you want to make Ethiopian food for Thanksgiving, this dish would be an excellent choice.