Recipes|Featured Main
Kaddo Pumpkin Bourani
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT35M20 Minutes
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Yield:4 Servings
Ingredients
- 3 pounds pumpkin or butternut squash (peeled, seeded, cut into 2-inch pieces or slices)
- ¼ cup Olive oil
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 2 tablespoons honey or brown sugar
- 1 cup diced tomato (fresh or canned)
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 tablespoon garlic sauce (or 1 clove minced garlic, cooked in olive oil)
- 1360.78g pumpkin or butternut squash (peeled, seeded, cut into 2-inch pieces or slices)
- 59.15ml Olive oil
- 4.26g cinnamon
- 4.26g turmeric
- 4.26g ground coriander
- 25.56g honey or brown sugar
- 236.59ml diced tomato (fresh or canned)
- Salt and pepper to taste
- 236.59ml plain yogurt
- 12.78g garlic sauce (or 1 clove minced garlic, cooked in olive oil)
Bourani Kaddo is a classic Afghan dish of baked sweet squash with creamy yogurt. It can be served warm as a side dish or cold with pita bread for an appetizer.
Preparation
STEP 1
Preheat oven to 450˚F.
STEP 2
Toss pumpkin or squash with olive oil, cinnamon, turmeric, coriander, sugar (if using), tomato, and salt and pepper.
STEP 3
Transfer to greased baking dish and cook until softened and caramelized, about 20-25 minutes, turning halfway through.
STEP 4
While baking, mix yogurt with garlic sauce in a bowl. Season with salt.
STEP 5
Transfer squash to serving plate, top with yogurt sauce and serve.
Options
Possible garnishes include pomegranate arils, a sprinkle of Aleppo pepper, and fresh dill or mint.