Afghani Squash Casserole
Afghani Squash Casserole, also known as 'Borani Kadoo', is a traditional Afghan dish made with butternut squash and yogurt. It is often served as a side dish or main course during special occasions and celebrations.
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 500 gram Butternut squash
- 1 medium Onion
- 2 clove Garlic cloves
- 1 cup Fresh spinach
- 1/2 cup Greek yogurt
- 2 large Eggs
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoon Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and dice the butternut squash into small cubes.
- Finely chop the onion and mince the garlic cloves.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
- Add the diced butternut squash to the skillet and cook for 5-7 minutes, until slightly tender.
- In a separate bowl, whisk together the Greek yogurt, eggs, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper.
- Add the spinach to the skillet and cook until wilted.
- Transfer the cooked squash, onion, garlic, and spinach mixture to a greased casserole dish.
- Pour the yogurt and spice mixture over the vegetables in the casserole dish.
- Bake in the preheated oven for 30-35 minutes, until the casserole is set and the top is golden brown.
- Allow the casserole to rest for 10 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 28g10%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.