Butternut Squash Afghani Style
FEBRUARY 24, 2021
By CHEF KEN
Yield: 6–8 servings
Winter squash and pumpkins are often featured in Persian Cuisine. This savory dish is made with an aromatic blend of traditional spices and is terrific served over Basmati rice.
Winter squash and pumpkins are often featured in Persian Cuisine. This savory dish is made with an aromatic blend of traditional spices and is terrific served over Basmati rice.
Prep Time
30 minutes
Cook Time
38 minutes
Total Time
1 hour, 8 minutes
Ingredients
- 3 cups onions, large dice
- 1 tablespoon olive oil
- 3 tablespoons garlic, minced
- 3 tablespoons ginger root, minced
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon coconut aminos
- 1 teaspoon Sucanat
- Ground black pepper pinch
- 10 cups (3 lb.) butternut squash, cut into 1½“ chunks
- 3 cups (24 oz.) fire-roasted no salt tomatoes (such as Muir Glen)
- ½ cup dried currants
- ½ cup toasted sliced almonds
Instructions
- Sauté onions in olive oil over medium-high heat for four minutes.
- Add ginger and garlic and sauté for an additional four minutes.
- Stir in spices, coconut aminos pepper, and Succanat then add squash, tomatoes, and currants.
- Cover and simmer for thirty minutes or until squash is very tender.
- Season to taste. Garnish with toasted almonds.
- Serve with: Brown Basmati Rice garnished with grated carrots and chopped cilantro or parsley
