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Ethiopian Spiced Butternut Squash And White Bean Braise

Name: Ethiopian Spiced Butternut Squash And White Bean Braise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 3 tbsp olive oil; 1 large yellow onion, finely minced; 4 cloves garlic, minced; 1 tbsp fresh ginger, finely grated; 0.5 tsp ground cardamom; 0.5 tsp ground cumin; 3 cups butternut squash, peeled and cut into three-quarter inch cubes; 15 oz canned white beans, rinsed and drained; 1 cup halal vegetable broth

Tender butternut squash simmered with creamy white beans in a mild ginger turmeric onion sauce.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Ethiopian Spiced Butternut Squash And White Bean Braise

AI illustration

Technique to learn

Gentle Fold Simmering

Incorporating soft legumes near the end of a braise to retain texture without breaking down cooked vegetables.

Instructions

Step 1: Heat olive oil in a deep skillet or wide saucepan over medium heat.
Step 2: Add the minced yellow onion and cook slowly for 8 to 10 minutes until soft and translucent.
Step 3: Mix in the minced garlic, grated ginger, ground cardamom, and ground cumin, stirring for 1 minute until fragrant.

Step 4: Stir in the cubed butternut squash, coating well with the warm aromatic spices for 3 minutes.

Step 5: Pour in the vegetable broth, bring to a gentle simmer, cover the skillet, and cook for 12 to 15 minutes until squash is tender.

Step 6: Gently fold in the drained white beans and cook uncovered for 5 minutes until beans are thoroughly heated and flavor melds.

Step 7: Adjust seasoning with salt and serve hot alongside warm flatbread or brown rice.

Cooking tips

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.

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