Dinner · Ethiopian · 10 min
Berbere-Spiced Bison Tagine with Roasted Kabocha Squash
- Calories
- 738
- Protein
- 72g
- Carbs
- 68g
- Fat
- 19g
Ingredients
- 256.9 g Bison, ground, grass-fed, raw
- 413.6 g KABOCHA SQUASH, cubed
- 53.8 g More than Pasta® Red Lentil Pasta
- 8.3 g Garlic, raw, minced
- 12.4 g BERBERE ORGANIC SEASONING
Method
- 01Preheat 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.
- 02While 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.
- 03Bring 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.
- 04Fold 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.
- 05Plate 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.
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