Borani Kadu (roasted Butternut Squash Verrines In The Afghan Man

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium butternut squash, halved lengthwise peeled de-seeded and and sliced into 1/4 inch slices (they will look like half-moons)
• olive oil, for roasting
• 1/4 teaspoon ground turmeric (haldi)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 3/4 cup greek yogurt
• sea salt
• dried mint

Recipe

• 1 preheat your oven to 400º f; line a baking sheet with parchment paper.
• 2 place the squash in a large bowl and give it a healthy drizzle of olive oil; toss to coat, then season with turmeric, coriander, cumin and tods again.
• 3 arrange squash on the prepared baking sheet and place in oven for 20 minutes; season with sea salt and let cool to room temperature, about 15 minutes.
• 4 spoon yogurt into individual glasses, then layer in squash slices. if you prefer, you can dollop the yogurt small plates and top with squash.
• 5 sprinkle with dried mint and drizzle with olive oil.
• 6 serve with pillowy bread like nan-e-barberi or pita bread.