Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt | Christopher Kimball’s Milk Street

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For the best butternut squash, brown before you braise

Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt

50 minutes 25 minutes active

Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt

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.

4 to 6

Servings

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.

50 minutes

25 minutes active

Ingredients

  • 4

    tablespoons grapeseed or other neutral oil, divided

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

Directions

  1. 01
    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.

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