Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt
- Makes4 to 6 servings
- Cook Time50 minutes
- Active time plus cooling25 minutes active
- 3
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. The garlicky, minty yogurt is an excellent foil for the stewed squash—don’t omit it, as it really elevates and completes the dish.
Tip
Don’t allow the moisture to cook off as the squash braises. Add water 2 tablespoons at a time as needed to ensure the sauce remains loose, not thick and concentrated.
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