Borani Kadoo

Borani Kadoo is a beloved Afghan dish known for its comforting and aromatic flavors. Combining tender butternut squash or pumpkin with a garlic-infused yogurt base, it offers a unique blend of creamy, spicy, and earthy notes.

Ingredients:
2 cups Whole milk yogurt
▢2 cloves Garlic, grated
Borani
▢¼ cup Avocado oil
▢1 Butternut squash, peeled and cut into chunks
▢1 medium Onion, chopped
▢4 cloves Garlic, minsed
▢1 can Diced tomatoes
▢½ tsp Turmeric
▢1 tsp Cumin
▢1 tsp Coriander
▢1/2 tsp Kosher salt, to taste
▢1/8 tsp black pepper
▢2 tsp Dried mint

Instructions:
Mix the whole milk yogurt with grated garlic and a pinch of salt in a bowl. Stir well until combined and set aside.
Remove seeds from center of butternut squash and slice into even chunks.
In a large pan, heat half of the avocado oil over medium-high heat. Sauté the butternut squash pieces until they develop a golden-brown color.
Remove the squash and set aside. Add the remaining oil to the same pan. Sauté the chopped onion for about 5 minutes until it turns golden.
Add minced garlic and cook for an additional minute, ensuring it doesn’t burn. Introduce the canned diced tomatoes, turmeric, cumin, and coriander. Season with salt and pepper and bring to a gentle simmer.
Return the sautéed squash to the pan, mixing it with the tomato-onion base. Cover and let it cook on low heat for about 20 minutes or until the squash becomes tender and fully cooked, absorbing the flavors.
Spread a generous layer of yogurt sauce on a serving platter. Place the cooked squash mixture on top. Finish with a drizzle of the reserved yogurt and a sprinkle of dried mint for a pop of freshness.