Chef Marcus Samuelsson puts an Ethiopian twist on spiced pecans, which he tosses with sweet roasted butternut squash in an orange dressing.
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One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons berbere (see Note)
1 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup pecans
1/4 teaspoon sugar
1/4 cup dried cranberries, chopped
How to Make It
Preheat the oven to 450°. On a parchment paper–lined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper. Roast for 30 minutes, stirring occasionally, until golden and tender.
Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.
In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.
Berbere is an Ethiopian ground red chile spice mix. It’s available at specialty food shops and from kalustyans.com.
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