Borani Kadu (Roasted Butternut Squash Verrines in the Afghan Man
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Servings
- 4 serving(s)
Categories
- Appetizer
- Side Dish
- Vegetable
- Afghan
- Roasting
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Butternut squash is sliced thin, roasted snd served parfait-style with plain Greek yogurt. This recipe comes from The Spice Spoon blog and is being posted as per a request.
Hands-Free Mode Off
Equipment
Oven, Baking sheet, Parchment paper, Large bowl, Individual glasses or small plates
Ingredients
- 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
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
