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Afghan-Style Braised Butternut Squash
This is our version of the Afghan pumpkin dish called borani kadoo. We use butternut squash instead of pumpkin since it is readily available throughout the year, and swap tomato paste for the fresh tomatoes called for in many versions. Keep an eye on the squash as it braises and make sure the pot moisture doesn’t cook off. Add water 2 tablespoons at a time as needed to ensure the sauce remains loose, not thick and concentrated.
4 to 6
Servings
50 minutes
25 minutes active
Ingredients
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4
tablespoons grapeseed or other neutral oil, divided
-
1
2-pound butternut squash, peeled, seeded and cut into 1½-inch chunks
Directions
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01In 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.
Reviews
January 10, 2026
Different and excellent
Easy to put together and delicious!
September 16, 2025
A Thanksgiving/Christmas/Even BBQ SIDE WINNER!
This was very easy to make, inexpensive on materials that are likely on hand except the squash, and so yummy! It does not taste “foreign” at all. It actually tastes and looks a bit like stewed apples but more complex and pleasing. The sauce thickened up surprisingly easy without having to add any thickener to interrupt the well balanced flavors. For serving on a buffet, I would double the recipe. OH! I used the hallowed out half moon part of the squash for another recipe that wanted half moon slices so when I made this it was with the solid section of the squash, so maybe a bit less squash went into mine. You should totally make this!
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