Flaky, delicious and so easy to make, these Ethiopian butternut squash hand pies will become your favourite snack for the fall. The warm flavours of Berbere spice paired with the sweetness of butternut squash make for a delicious spicy and sweet filling that I love alongside the chewy and flaky paratha crust. There’s nothing traditional about this recipe, but it incorporates the East African flavours I love in a fun, easy handheld treat!
In saucepan over medium heat, add a generous amount of oil, and cook down onions on medium high until they begin to caramelize.
Next, add Berbere spice and stir, adding 1 tablespoon of water to prevent it from burning or sticking. It should begin to simmer.
After a few minutes of cooking down the Berbere spice with the onions, add garlic and crushed tomatoes. Continue to cook down the sauce for several Keep stirring and add warm water as needed.
Next, add 3 cups of diced butternut squash and stir until evenly incorporated in Continue cooking and add warm water as needed (just enough to cook the butternut squash down to a stew).
Add salt to taste and turn off the heat once the butternut squash has softened.
Allow stew to cool while preheating the oven to 400°F.
Cut chilled parathas in half and add a spoonful of butternut squash. Then fold over and seal by pressing a fork around the edges.
Whisk together ingredients for egg wash, then brush eg wash mixture over folded hand pies and bake for 15-20 minutes or until golden brown.