Duba Wat (Ethiopian Butternut Squash Stew)
Soft butternut squash in a slow cooked onion and berbere sauce, sweet, spicy and deeply savoury.
- Time55 min
- LevelEasy
- Costabout £0.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the onions in a wide, dry pan over a medium heat and cook for 8 minutes, stirring, until they have lost their water and look soft.
8 min - 2
Add the oil, garlic and ginger and cook for 5 minutes more, until golden. Stir in the berbere and tomato purée and cook for 3 minutes, adding a splash of water if it catches.
8 min - 3
Add the squash, water and salt. Stir, cover and simmer for 20 to 25 minutes, stirring now and then, until the squash is very soft and the sauce is thick.
23 min - 4
Mash a few pieces against the side of the pan to thicken the sauce. Taste and add more salt if needed.
- 5
Scatter with coriander and serve with injera, flatbread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.