Berbere-Spiced Beef Brisket with Roasted Kabocha Squash and Pecan Crumble

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed kabocha squash with a drizzle of olive oil, salt, and pepper, then spread on a sheet pan.

Roast for 20-25 minutes until tender and caramelized at the edges.

While the squash roasts, rub the brisket slices thoroughly with the Berbere spice blend and minced garlic.

Heat a heavy-bottomed skillet over medium-high heat and sear the beef for 3-4 minutes per side, until deeply browned and fragrant.

Remove the beef and let it rest for 5 minutes.

Meanwhile, cook the red lentil pasta in boiling salted water for 6-8 minutes until al dente; drain and toss with a touch of olive oil.

To plate, create a bed of the red lentil pasta, top with the sliced Berbere-spiced brisket, and arrange the roasted kabocha around the sides.

Garnish generously with toasted pecans for an essential crunch.

Serve immediately while the spices are blooming and the beef is juicy.