Afghan Squash with Minted Yogurt Sauce

By • January 29, 2011 • 0 Comments

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Author Notes: An Afghan friend taught me this recipe. The delicate combination of spices simmering fragrantly on the stove top will be sure to impress your guests. Serve it with basmati rice.athena_girl

Serves 6-8

Spiced Squash

  • 3 onions, chopped coarsley
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon salt
  • 6 ounces tomato paste
  • 14.5 ounces diced stewed tomatoes
  • 1 butternut squash, peeled and cut into 1" chunks
  • 2 cups Yukon Gold potatoes, peeled and cut into 1" chunks
  1. Saute the onion in oil until soft but not browned. Add in the spices and garlic, stirring briefly 15-30 seconds until fragrant.
  2. Add the tomato paste, stewed tomatoes, and 3 cups water.
  3. Add the butternut squash. Simmer for 20 minutes. Add the potatoes. Simmer on low heat for 30-40 minutes until the squash & potatoes are tender.

Minted yogurt

  • 2 cups plain yogurt
  • 3 cloved garlic, pressed
  • 1-2 teaspoon salt
  • 1 teaspoon dried mint, crumbled
  1. While the squash is simmering, prepare the yogurt sauce by combining all of the ingredients above. To serve, ladle a spoonful of squash over basmati rice. Top with the minted yogurt sauce.
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Tags: adaptable to vegan, ethnic, savory, serves a crowd

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