Kaddo Borawni, My Way
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
Preparation
1
Lightly brush the squash with olive oil and half of the sugar.
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.
8
Refrigerate for at least 30 minutes.
Tools
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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.
Yield:
6 servings
Added:
Thursday, December 10, 2009 - 3:45pm
