Kaddo Borawni, My Way

Ingredients

2 mediums acorn squash, halved with seeds removed
4 tablespoons sugar
dusting of nutmeg
5 large cloves of garlic, minced fine
salt and pepper, to taste

Preparation

1
Lightly brush the squash with olive oil and half of the sugar.
2
Bake in a roasting pan in 2-3 inches of water at 375 degrees until just tender
3
Remove the flesh from the shell, and break up into chunks.
4
Place the squash in a casserole dish. Add a bit more olive oil, the rest of the sugar and a dusting of nutmeg.
5
Place back in the oven until very tender.
6
Meanwhile, make your yogurt garlic sauce.
7
Mix the yogurt, garlic, lemon juice, and salt and pepper to taste. Taste for balance.
8
Refrigerate for at least 30 minutes.
9
To serve, drizzle the cool sauce over the piping hot squash.

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About

Usually made with pan-fried sugar pumpkin, my version of kaddo borawni uses baked acorn squash. This Afghan dish is a fresh and surprising way to serve squash at your next Thanksgiving feast.

Yield:

6 servings

Added:

December 10, 2009

Creator:

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