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Kadu (Afghan pumpkin or butternut squash)
KADU A sweet and savory butternut squash kadu is cooked with turmeric, red pepper, and brown sugar, and it’s topped with yogurt and garlic. (Photo: lawellphoto.com)
From Amena Loynab (Seema’s mother)
1 large to medium sized butternut squash
¼ cup oil
1 medium onion, diced
1 tablespoon garlic
½ teaspoon turmeric
1 teaspoon dried coriander
2 ½ cups water
½ teaspoon salt
Crushed red pepper flakes to taste
1 ½ cups brown sugar (you can use light or dark, depending on your preference; pictured kadu is using light brown sugar)
5 to 10 small red chili peppers, thinly sliced, for garnish
For the Yogurt Sauce:
1 ½ cups yogurt
¼ teaspoon fresh garlic
¼ teaspoon salt
Peel, de-seed, and chop the butternut squash in evenly-sized cubes.
Heat the oil over medium-high heat in a large, deep skillet. When it is hot, add the onion and garlic, and cook until the onions have softened and browned. Reduce the heat to medium-low and stir in the turmeric. Add the butternut squash and coriander, and gently mix everything together. Stir in the water and salt. Cover the skillet and simmer for about 5 minutes, until the water evaporates. Add the crushed red pepper, then stir in the brown sugar. Increase the heat to medium and cook for about 10 minutes, until the squash is soft.
Meanwhile, make the yogurt sauce. In a small bowl, stir the yogurt, garlic, and salt together.
Use the yogurt sauce as a topping to serve, and garnish with red peppers.
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