Best Borani Kadu Roasted Butternut Squash Verrines In The Afghan Man Recipes

Borani Kadu (Roasted Butternut Squash Verrines in the Afghan Man image

Provided by threeovens

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium butternut squash, halved lengthwise peeled de-seeded and and sliced into 1/4 inch slices (they will look like half-moons)
olive oil, for roasting
1/4 teaspoon ground turmeric (haldi)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 cup Greek yogurt
sea salt
dried mint

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) image

Provided by pikassob

Number Of Ingredients 17

Sweet Tomato Sauce:
2 lb Fresh pumpkin (or banana squash)
1/4 cup of Corn oil
1 tablespoon Crushed garlic (Don used 3 tablespoons)
1 cup of Water
1/2 tablespoon Salt
1/2 cup of Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 tablespoon Freshly ground coriander Seeds
1/4 ts Black pepper
Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
Garnish: Dry mint leaves, crushed
Yogurt Sauce:
1/4 teaspoon crushed garlic
1/4 teaspoon salt
3/4 cup plain yogurt

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.