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Afghan-Style Braised Butternut Squash
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.
tablespoons grapeseed or other neutral oil, divided
2-pound butternut squash, peeled, seeded and cut into 1½-inch chunks