Borani Kadu Roasted Butternut Squash Verrines In The Afghan Man Recipes

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.

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Steps:

• In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
• Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.