Afghan-Style Braised Butternut Squash
This warm, rich vegetable side will keep you toasty on a winter day.
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 1 2- pound butternut squash peeled, seeded and cut into 1½-inch chunks
- 1 medium yellow onion chopped
- salt and ground black pepper
- 1 medium garlic clove minced
- 1 1/4 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 tablespoon white sugar
- Garnish with mint
Instructions
- In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the squash and cook, stirring often, until golden brown, 6 to 8 minutes. Transfer to a medium bowl.
- To the pot, add the remaining 2 tablespoons oil along with the onion and ½ teaspoon salt. Cook over medium-high, stirring often, until lightly browned, about 3 minutes. Add the garlic, coriander, turmeric and cinnamon; cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and return the squash to the pot. Add the sugar and 1 cup water, then bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adding water 2 tablespoons at a time if the mixture looks dry, until the squash is tender and only a little lightly thickened liquid remains, 25 to 30 minutes. Off heat, taste and season with salt and pepper. Garnish with mint.
Notes
To save time, buy the prepackaged butternut squash. A hearty side in no time!