Peel the butternut squash, remove seeds, and cut into roughly 2–3 cm (1-inch) cubes. Finely chop the onion. Mince the garlic and grate or finely mince the ginger.

sauté onions

Heat the neutral oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt, and sauté until the onion is soft and translucent, about 6–8 minutes, stirring occasionally so it does not brown too quickly.

add garlic and ginger

Add the minced garlic and grated ginger to the softened onion and cook for 1–2 minutes until fragrant, stirring continuously to prevent burning.

cook berbere

Lower the heat to medium-low and add the berbere spice blend. Stir the spices into the onion-garlic-ginger mixture and toast for 1 minute to bloom the flavors. Add the tomato paste and cook for another 1–2 minutes, stirring, until the paste darkens slightly and combines with the spices.

add squash and liquids

Add the cubed butternut squash to the pot and toss to coat evenly with the spiced onion mixture. Pour in the stock and the additional 150 ml water. Stir to combine, scraping any browned bits from the bottom of the pot. Increase heat to bring the mixture to a gentle simmer.

simmer until tender

Reduce heat to maintain a gentle simmer, cover partially with a lid, and cook for 20–25 minutes, stirring occasionally, until the squash is tender and easily pierced with a fork. If the liquid reduces too quickly and the squash is not yet tender, add up to the optional 50 ml hot water to adjust consistency.

season and mash slightly

Once the squash is tender, season with the measured salt and black pepper. Remove about a quarter of the cooked squash and mash it with a fork or potato masher; return the mashed portion to the pot and stir. This will thicken the stew and create a silky texture while leaving some cubes intact.

Finishing & garnish

finish with butter and acid

Stir in the niter kibbeh or unsalted butter until melted and incorporated. Add the lemon juice and taste; adjust salt or berbere (add a pinch if you want more heat) to your preference.

garnish and serve

Ladle the duba wot into bowls or a serving dish. Sprinkle the chopped cilantro or parsley on top. Serve hot with injera, flatbread, rice, or as a side to protein. Leftovers keep refrigerated for 3–4 days.