Kaddo Borawni, My Way
Lightly brush the squash with olive oil and half of the sugar.
Remove the flesh from the shell, and break up into chunks.
Place the squash in a casserole dish. Add a bit more olive oil, the rest of the sugar and a dusting of nutmeg.
Place back in the oven until very tender.
Meanwhile, make your yogurt garlic sauce.
Refrigerate for at least 30 minutes.
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.
Thursday, December 10, 2009 - 3:45pm