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–+ servings
Borani Kadu
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Borani Kadoo: Butternut Squash & Yogurt Dip

Yield: 4
Author: Shayma Saadat

Equipment

  • Large baking tray (cookie sheet tray) lined with parchment paper

Ingredients

  • 1 medium-sized butternut squash halved lengthwise, peeled, de-seeded and and sliced into 1/4 inch slices (they will look like arcs)
  • olive oil for roasting
  • 1/4 tsp turmeric powder haldi
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 3/4 cup thick Greek-style yoghurt
  • sea salt to taste
  • dried mint + extra for garnish

Instructions

  • Pre-heat oven to 400F
  • In a large mixing bowl, combine sliced butternut squash with a good drizzle of olive oil (enough so it coats each piece), turmeric, coriander seed powder and cumin seed powder.
  • Transfer to cookie tray, (spread evenly across it) and place in oven for 20 minutes.
  • When roasted, sprinkle with sea salt and allow to come to room temperature- around 15 minutes.
  • Spoon yoghurt into individual glasses and layer with butternut squash slices. Or you could slather a layer into individual small plates and place butternut squash slices on top.
  • Dust with dried mint and a drizzle of olive oil.
  • Serve with pillowy bread like nan-e-barberi from an Irani store. Or you could use pita bread.