Borani Kadu Roasted Butternut Squash Verrines In The Afghan Man Food

BORANI KADU (ROASTED BUTTERNUT SQUASH VERRINES IN THE AFGHAN MAN

Steps:

• Preheat your oven to 400º F; line a baking sheet with parchment paper.
• Place the squash in a large bowl and give it a healthy drizzle of olive oil; toss to coat, then season with turmeric, coriander, cumin and tods again.
• Arrange squash on the prepared baking sheet and place in oven for 20 minutes; season with sea salt and let cool to room temperature, about 15 minutes.
• Spoon yogurt into individual glasses, then layer in squash slices. If you prefer, you can dollop the yogurt onto small plates and top with squash.
• Sprinkle with dried mint and drizzle with olive oil.
• Serve with pillowy bread like nan-e-barberi or pita bread.

AFGHAN KADU BOURANEE RECIPE - (4.3/5)

Steps:

• Peel the pumpkin and cut into 2" to 3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in frying pan. Cover and cook 20 to 25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint.