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Foraging with Alexis Nikole Nelson.
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.
tablespoons grapeseed or other neutral oil, divided
2-pound butternut squash, peeled, seeded and cut into 1½-inch chunks
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