Ethiopian · beginner
Ethiopian Spiced Butternut Squash And White Bean Braise
Tender butternut squash simmered with creamy white beans in a mild ginger turmeric onion sauce.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet or wide saucepan over medium heat.
- 02
Add the minced yellow onion and cook slowly for 8 to 10 minutes until soft and translucent.
- 03
Mix in the minced garlic, grated ginger, ground cardamom, and ground cumin, stirring for 1 minute until fragrant.
- 04
Stir in the cubed butternut squash, coating well with the warm aromatic spices for 3 minutes.
- 05
Pour in the vegetable broth, bring to a gentle simmer, cover the skillet, and cook for 12 to 15 minutes until squash is tender.
- 06
Gently fold in the drained white beans and cook uncovered for 5 minutes until beans are thoroughly heated and flavor melds.
- 07
Adjust seasoning with salt and serve hot alongside warm flatbread or brown rice.
A LITTLE KITCHEN KNOW-HOW
Gentle Fold Simmering
Incorporating soft legumes near the end of a braise to retain texture without breaking down cooked vegetables.
Notes from the kitchen
- Rinse canned white beans thoroughly to remove excess sodium and preserve the clean spices of the dish.
- Avoid over-stirring after adding the squash so the cubes remain intact while simmering.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
