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Afghan-Style Braised Butternut Squash

Afghan-Style Braised Butternut Squash

By Elizabeth MindreauNovember 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

This is our version of the Afghan pumpkin dish called borani kadoo. We use butternut squash instead of pumpkin since it is readily available throughout the year, and swap tomato paste for the fresh tomatoes called for in many versions. Keep an eye on the squash as it braises and make sure the pot moisture doesn’t cook off. Add water 2 tablespoons at a time as needed to ensure the sauce remains loose, not thick and concentrated.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    2-pound butternut squash, peeled, seeded and cut into 1½-inch chunks

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 1

    medium garlic clove, minced

  • 1 ¼

    teaspoons ground coriander

  • ½

    teaspoon ground turmeric

  • ½

    teaspoon ground cinnamon

  • 1

    tablespoon tomato paste

  • 1

    tablespoon white sugar

  • Optional garnish: Plain yogurt OR chopped fresh mint OR both

Step 1

In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the squash and cook, stirring often, until golden brown, 6 to 8 minutes. Transfer to a medium bowl.

Step 2

To the pot, add the remaining 2 tablespoons oil along with the onion and ½ teaspoon salt. Cook over medium-high, stirring often, until lightly browned, about 3 minutes. Add the garlic, coriander, turmeric and cinnamon; cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and return the squash to the pot. Add the sugar and 1 cup water, then bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adding water 2 tablespoons at a time if the mixture looks dry, until the squash is tender and only a little lightly thickened liquid remains, 25 to 30 minutes. Off heat, taste and season with salt and pepper.