Berbere-Spiced Bison Brisket with Roasted Kabocha Squash

Preheat your oven to 400 deg F (200 deg C). Toss the cubed kabocha squash with a drizzle of olive oil, salt, and plenty of Berbere spice blend. Roast on a sheet pan for 20-25 minutes until the edges are caramelized and tender.

While the squash roasts, slice the lean beef brisket into thin strips across the grain. Heat a heavy-bottomed skillet over high heat until it wisps with smoke. Sear the beef quickly, seasoning generously with more Berbere and minced garlic, until deeply browned but still tender, about 4-5 minutes.

In a small bowl, whisk the creme fraiche with a splash of water to thin it into a drizzle.

To serve, pile the spicy beef strips atop the roasted squash, scattered with toasted ciabatta chunks for crunch. Drizzle the cool, tangy creme fraiche over the top to balance the heat of the Berbere, and garnish with a squeeze of fresh lime juice if desired.