Afghan Squash with Minted Yogurt Sauce

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.