Side dishe for 4

Berbere Roasted Kabocha

Name: Berbere Roasted Kabocha
Total time: 60 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 kabocha or other winter squash; 2 tsp oil; 1 1/2 tsp berbere spice blend; 1 tsp ground coriander; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp or more salt; cayenne to preference; 1 tsp dried parsley; 1 recipe tahini garlic dill sauce; black pepper and parsley for garnish (optional)

$4.24for 460 minServes 4

Kabocha squash roasts with warm berbere spices until tender, then gets finished with tahini garlic dill sauce.

Berbere Roasted Kabocha with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
Total for the servings shown		$4.24

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

African Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter

Typical price

$1.06 per serving$4.24 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 kabocha or other winter squash
2 tsp oil
1 1/2 tsp berbere spice blend
1 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp or more salt
cayenne to preference
1 tsp dried parsley
1 recipe tahini garlic dill sauce
black pepper and parsley for garnish (optional)

Steps

Heat the oven to 425 F, remove the squash seeds, and cut the squash into wedges.
Toss the wedges with oil, berbere, coriander, garlic powder, onion powder, salt, cayenne, and dried parsley.
Arrange the squash on a large baking sheet and roast for 40 minutes, turning halfway through.
Drizzle the roasted squash with the tahini garlic dill sauce and sprinkle with black pepper and parsley.