Borani kadu — roasted squash with tomato and yogurt
Squash roasted then baked under a lid in spiced tomato sauce, served with garlic yogurt and paprika.
Active time30 min
Cooking1 h 15 min
Total1 h 45 minResting : 10 min
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Ingredients
- 1500 g raw butternut squash with skin and seeds
- 2 garlic cloves
- 1 onion
- 2 garlic cloves for the yogurt sauce
- ½ tbsp salt for the yogurt sauce
- 2 cups of plain unsweetened yogurt
- ½ tsp ground turmeric
- 1 cup of water
- ½ tsp hot chilli flakes
- 4 tbsp vegetable oil
- ½ tsp sweet paprika
- 1 pinch of salt — optional
- 400 g canned peeled tomatoes with their juice
- 1 vegetable stock cube
Preparation
Preheat the oven to 160 °C. Wash and cut the squash into large wedges and remove the seeds. Keep the skin on for this cooking stage. Brush the flesh with 2 tbsp oil. Roast for about 45 min until tender and lightly browned. Remove with oven gloves, cool for 5 min and carefully lift the flesh from the skin.
1500 g raw butternut squash with skin and seeds4 tbsp vegetable oil- oven
- knife
- chopping board
- baking dish
- pastry brush
- oven gloves
- spoon
Peel and chop the onion and garlic for the tomato sauce. Heat the remaining oil (2 tbsp) in a frying pan. Sauté the onion and garlic until lightly golden. Add the crushed tomatoes with their juice, crumbled stock cube, turmeric, chilli and water. Add the optional salt if using. Simmer until the sauce is still pourable.
2 garlic cloves1 onion½ tsp ground turmeric1 cup of water½ tsp hot chilli flakes1 pinch of salt — optional400 g canned peeled tomatoes with their juice1 vegetable stock cube- knife
- chopping board
- frying pan
- spoon
Grate the garlic for the yogurt and mix it into the yogurt with the salt set aside for it.
2 garlic cloves for the yogurt sauce½ tbsp salt for the yogurt sauce2 cups of plain unsweetened yogurt- small bowl
- grater
- spoon
Spoon some tomato sauce into a lidded baking dish. Arrange the squash and spoon the rest of the sauce over it. Cover and bake at the same temperature for about 30 min. Remove with oven gloves and cool for 5 min. Spoon half the garlic yogurt over the squash and serve the rest separately. Sprinkle with paprika.
½ tsp sweet paprika- baking dish with lid
- oven
- oven gloves
- spoon
- serving dish
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration