{"id":1184,"date":"2024-05-27T11:48:11","date_gmt":"2024-05-27T11:48:11","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/berbere-kabocha-with-brown-butter-peanuts-and-lime\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"berbere-kabocha-with-brown-butter-peanuts-and-lime","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/berbere-kabocha-with-brown-butter-peanuts-and-lime\/","title":{"rendered":"Berbere Kabocha With Brown Butter Peanuts and Lime"},"content":{"rendered":"

This is a vegetable dish so spectacular, it would be a shame to call it a side. Squash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread and you have a party.<\/p>\n

Berbere is an Ethiopian spice blend typically composed of red chile powder, fenugreek, ginger, coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon. It\u2019s a versatile way to bring a warm kick to meat, vegetables, and legumes. It works especially nicely with kabocha squash, which is dense enough to hold up to the intensity of the berbere, while also imparting its own sweetness. But this recipe will work just as well with acorn or delicata varieties.<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

1<\/p>\n

medium kabocha squash (about 2\u00bd lb.), scrubbed, halved, seeds removed, cut into 1\u00bd”-thick wedges<\/div>\n

\u00bc<\/p>\n

cup extra-virgin olive oil<\/div>\n

1<\/p>\n

Tbsp. berbere<\/div>\n

1<\/p>\n

Tbsp. plus 1 tsp. Diamond Crystal or 2\u00bc tsp. Morton kosher salt, divided<\/div>\n

\u00bd<\/p>\n

cup (1 stick) unsalted butter<\/div>\n

\u00bd<\/p>\n

cup unsalted, roasted peanuts, lightly crushed<\/div>\n

\u00bc<\/p>\n

cup fresh lime juice<\/div>\n

1<\/p>\n

Tbsp. honey<\/div>\n

1<\/p>\n

tsp. crushed red pepper flakes<\/div>\n

1<\/p>\n

cup plain whole-milk Greek yogurt<\/div>\n
Cilantro leaves with tender stems (for serving)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Place racks in upper and lower thirds of oven; preheat to 425\u00b0. Place 1 medium kabocha squash (about 2\u00bd lb.), scrubbed, halved, seeds removed, cut into 1\u00bd”-thick wedges<\/strong>, in a medium bowl. Drizzle \u00bc cup extra-virgin olive oil<\/strong> over, then sprinkle with 1 Tbsp. berbere<\/strong> and 1 Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt<\/strong> and toss to coat squash. Divide squash between 2 large rimmed baking sheets and arrange in a single layer. Roast, rotating baking sheets top to bottom and front to back halfway through, until just tender and browned in spots (be careful not to overcook as squash will fall apart on serving), 20\u201325 minutes.<\/p>\n

    Step 2<\/h4>\n

    While the squash is roasting, cook \u00bd cup (1 stick) unsalted butter<\/strong> in a medium saucepan over medium heat, stirring often, until it foams, then browns, about 5 minutes. Stir in \u00bd cup unsalted, roasted peanuts, lightly crushed<\/strong> (the butter will start foaming) then add \u00bc cup fresh lime juice<\/strong>, 1 Tbsp. honey<\/strong>, 1 tsp. crushed red pepper flakes<\/strong>, and remaining 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>, stirring constantly to combine. Remove sauce from heat.<\/p>\n

    Step 3<\/h4>\n

    Spread 1 cup plain whole-milk Greek yogurt<\/strong> on a platter and arrange squash on top. Drizzle sauce over squash and scatter cilantro leaves with tender stems<\/strong> on top.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This is a vegetable dish so spectacular, it would be a shame to call it a side. Squash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread […]<\/p>\n","protected":false},"author":2,"featured_media":1185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1184"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1184\/revisions"}],"predecessor-version":[{"id":5188,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1184\/revisions\/5188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1185"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}