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Berbere Butternut Sqaush

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Berbere Butternut Sqaush


  • 2 pounds butternut squash peeled, seeded, and cubed
  • 2 red onions, coarsely chopped
  • 2 teaspoons Stuart’s Spices Minced Garlic, ½ teaspoon = 1 clove of fresh garlic
  • ¼ cup unsalted butter
  • 1 tablespoon Stuart’s Spices Berbere Seasoning
  • ¼ cup grated cheese, we love using manchego
  • ¼ cup breadcrumbs
  • 1 teaspoon salt


  1. Preheat oven to 400°F
  2. Rehydrate the minced garlic in a small dish with 1 1/2 tablespoons of water for 10-15 minutes
  3. Melt butter in a sauce pan on low heat and add the garlic, sauté for 2 minutes
  4. In a large bowl, combine squash, red onion, and sautéed garlic
  5. Add Berbere Seasoning, breadcrumbs, cheese, and salt
  6. Transfer the squash mixture onto a baking sheet spreading it out evenly with no overlap
  7. Roast for 40 minutes, flipping squash halfway through
  8. Remove from oven, serve and enjoy!