Sera Petras Photography
4 ×
2 ½ lbs medium sugar pumpkin or butternut squash, peeled and cubed
4 Tbsp olive or vegetable oil
½ cup sugar
½ tsp cinnamon
1 large onion
3 garlic cloves, minced
2 Tbsp tomato paste
2 tomatoes, chopped
1 Tbsp honey (optional)
½ tsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin powder
2 pinches cumin seeds (optional)
½ cup water
Salt and pepper to taste
Red chili flakes (optional)
1 ½ cup plain yogurt
½ cup sour cream
2 spoonfuls FeedME Afghan Green Chutney
¼ tsp dried mint
DIRECTIONS
Steps to prepare the Pumpkin:
- Preheat oven to 350°.
- Cut pumpkin, remove seeds and strings, and peel skin with vegetable peeler. Cut into cubes about 1–2 inches thick.
- Toss with approximately 2 Tbsp. of oil, sugar and cinnamon until mixed thoroughly.
- Using a Dutch oven or lined baking pan, cover and bake 15–20 minutes or until slightly tender. Check periodically, turning halfway through. Remove from the oven and set aside.
Steps to prepare the Tomato Mixture:
- In a pan, heat 2 Tbsp. of oil over medium heat. Add garlic and onion, sauté until fragrant.
- Add tomato paste and tomatoes and fry for two minutes.
- Add honey, turmeric, coriander, cumin, cumin seeds and red pepper chili flakes. Mix and simmer on low.
- Gradually add a little water and mix as it simmers for about 15–20 minutes or until sauce thickens. Sauce should be thick but pourable, not watery.
- Once sauce is thickened, add pumpkin to the pan, stirring to coat cubes with tomato mixture. Simmer for a few minutes until pumpkin is soft, but still formed, and flavors are fused.
Steps to prepare the Yogurt Sauce:
- In a bowl, combine yogurt, sour cream, Afghan Green Chutney and dried mint. Mix.
Steps to assemble the Borani:
- Spoon a generous amount of yogurt mixture on the base of a large serving plate.
- Gently layer the pumpkin and tomato mixture over the yogurt.
- Garnish with drizzled yogurt, fresh mint leaves or cilantro.
- Serve with naan or rice and a side of Afghan Green Chutney or Cranberry Chutney. Serve warm or cold.
Find FeedME Chutney on Facebook and Instagram, or visit feedmechutney.com.
