Dinner · Ethiopian · 10 min
Berbere-Spiced Bison and Roasted Kabocha Squash Stew
- Calories
- 703
- Protein
- 50g
- Carbs
- 73g
- Fat
- 26g
Ingredients
- 150.3 g Bison, ground, grass-fed, raw
- 367.9 g Kabocha squash, peeled and cubed
- 60 g More than Pasta® Red Lentil Pasta
- 15 g Garlic, raw, minced
- 10 g Berbere seasoning blend
- 100 g Watermelon lemonade (used for sweet/acid balance)
- 1 tbsp (14g) Olive oil
Method
- 01Preheat 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.
- 02While 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.
- 03In 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.
- 04Stir in the minced garlic and berbere spice blend. Toast the spices for 1 minute until highly aromatic, ensuring the bison is thoroughly coated.
- 05Pour 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.
- 06Fold in the cooked pasta and roasted squash. Toss gently to combine, letting the ingredients warm through.
- 07Plate the stew in a shallow bowl, ensuring the vibrant orange squash and dark spiced bison are evenly distributed. Serve hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
