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Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt

Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt

By Elizabeth MindreauAugust 9, 2021

  • 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. 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.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

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

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, minced

  • 1 ¼

    teaspoons ground coriander

  • ½

    teaspoon ground turmeric

  • ½

    teaspoon ground cinnamon

  • 1

    tablespoon tomato paste

  • 1

    tablespoon white sugar

  • 1

    cup plain whole-milk yogurt

  • ¼

    cup lightly packed fresh mint, chopped

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 half of the garlic, the 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, scraping up any browned bits.

Cover, reduce to medium-low and cook, stirring occasionally and adding water 2 tablespoons at a time as needed if the mixture looks dry, until a skewer inserted into the squash meets no resistance, 25 to 30 minutes; there should be a little lightly thickened liquid remaining in the pot.

Step 3

While the squash cooks, in a small bowl, stir together the yogurt, mint, the remaining garlic and ¼ teaspoon each salt and pepper; set aside until ready to serve.

When the squash is done, taste and season with salt and pepper. Transfer to a serving dish and serve with the yogurt mixture.

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