Kaddo Borawni, My Way
By: Tasty Trix
Published: Thursday, December 10, 2009 - 3:45pm

Ingredients




2 mediums acorn squash, halved with seeds removed
4 tablespoons sugar
dusting of nutmeg

1 cup Greek style yogurt
5 large cloves of garlic, minced fine
1 tablespoon fresh squeezed lemon juice
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.

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.