Winter Squash Afghani Style
An international take on a seasonal standby, fragrant butternut squash melds with a delicate spice medley.
April 14, 2010
10 servings
What you need:
- 4-1/2 cups onions, large dice
- 2 tablespoons olive oil
- 3 tablespoons garlic, minced
- 3 tablespoons ginger root, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- Pinch ground black pepper
- 2 teaspoons Sucanat
- 16 cups butternut squash, cut into 1-1/2-inch chunks
- 3 cups fresh tomatoes, medium dice
- 1/2 cups dried currants
- 1/2 cups toasted sliced almonds (garnish)
- Water or vegetable stock as needed
What you do:
- Sauté onions in olive oil over medium high heat for four minutes. Add ginger and garlic and sauté for four minutes. Stir in spices, salt, pepper and Sucanat, and then add the squash, tomatoes and currants. Add a little water or vegetable stock if the pan seems dry.
- Cover and simmer for thirty minutes, stirring occasionally, until the squash is very tender. Season to taste. Garnish with toasted almonds and serve with basmati rice.
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