Berbere-Spiced Bison and Roasted Kabocha Squash Stew

Preheat oven to 400 deg F (200 deg C). Toss cubed kabocha squash with 1/2 tbsp olive oil and a pinch of salt on a sheet pan. Roast for 20 minutes until tender and caramelized at the edges.

While squash roasts, bring a medium pot of salted water to a boil. Cook red lentil pasta until al dente, about 6-8 minutes. Drain and set aside.

In a large skillet, heat the remaining 1/2 tbsp olive oil over medium-high heat. Add the ground bison and sauté, breaking it into crumbles, until deeply browned and fragrant.

Stir in the minced garlic and berbere spice blend. Toast the spices for 1 minute until highly aromatic, ensuring the bison is thoroughly coated.

Pour in the watermelon lemonade to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 3 minutes until the liquid reduces into a thick, glaze-like sauce.

Fold in the cooked pasta and roasted squash. Toss gently to combine, letting the ingredients warm through.

Plate the stew in a shallow bowl, ensuring the vibrant orange squash and dark spiced bison are evenly distributed. Serve hot.