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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.
4 to 6
Servings
50 minutes
25 minutes active
Ingredients
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4
tablespoons grapeseed or other neutral oil, divided
-
1
2-pound butternut squash, peeled, seeded and cut into 1½-inch chunks
Directions
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01In 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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