• Daphne @ Savvy Pantry

Ethiopian Spiced Roast Squash

Serves 4


  • About 600-750 g butternut squash (approximately half to 1 whole squash)

  • 1 tbsp Savvy Pantry Berbere spice mix

  • 2 tbsp olive oil

  • 1 clove garlic, minced (or 5 ml garlic powder)

  • ½ tsp salt


  1. Preheat oven to 375ºF.

  2. Peel and slice the squash ½ - ¾ inches thick.

  3. Mix spice mix, garlic and oil in large bowl, then add the squash slices and stir to coat evenly.

  4. Spread onto a baking dish and drizzle the rest of the spice and oil mixture over top.

  5. Bake for 30 min or until tender. Turn once halfway through cooking.

4 views0 comments

Recent Posts

See All