Berbere-Spiced Bison Tagine with Roasted Kabocha Squash

Preheat your oven to 400°F (200°C). Toss the cubed kabocha squash with a drizzle of olive oil, salt, and pepper on a sheet pan, then roast for 25 minutes until tender and caramelized at the edges.

While the squash roasts, heat a heavy-bottomed skillet over medium-high heat. Add the ground bison and brown it thoroughly, breaking it up with a wooden spoon until it sizzles and develops a deep, crusty color. Stir in the minced garlic and the berbere seasoning, blooming the spices until fragrant—you will smell the warmth of the chiles and ginger immediately.

Bring a pot of salted water to a boil and cook the red lentil pasta according to package directions, aiming for al dente. Drain, reserving a splash of the starchy cooking water.

Fold the roasted squash and cooked pasta into the skillet with the spiced bison. Add a tablespoon of water if needed to create a light, cohesive coating of the berbere spices over the pasta.

Plate the tagine in a shallow bowl, ensuring the golden roasted squash is visible atop the lean, dark bison. Serve immediately while piping hot, garnished with a pinch of extra berbere if you prefer more heat.