Borani Kadu Roasted Butternut Squash Verrines in the Afghan Man
Elevate your appetizer game with these exquisite Borani Kadu Roasted Butternut Squash Verrines, a modern twist on a traditional Afghan dish. This recipe combines tender, caramelized cubes of butternut squash roasted in aromatic spices like turmeric, coriander, and cinnamon with creamy, garlic-infused Greek yogurt for a luxurious texture contrast. Layered in elegant verrines, each serving is topped with a vibrant herb oil made from fresh cilantro and mint, and optionally garnished with pomegranate seeds and walnuts for bursts of color and crunch. Perfect for dinner parties or as a flavorful starter, these verrines are as visually stunning as they are delicious—making them a true crowd-pleaser. Ready in under an hour, this dish offers a blend of sweet, tangy, and savory notes inspired by Afghan cuisine, all in a presentation worthy of any special occasion.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup Greek yogurt
- 1 clove garlic
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh mint
- 2 tablespoons olive oil (for herb oil)
- 2 tablespoons pomegranate seeds (optional, for garnish)
- 2 tablespoons walnuts (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the butternut squash into 1-inch cubes. Place on the prepared baking sheet.
Drizzle the diced squash with 3 tablespoons of olive oil and sprinkle with ground turmeric, ground coriander, ground cinnamon, 1 teaspoon of salt, and black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 30-35 minutes, flipping halfway through, until tender and caramelized. Remove and set aside to cool slightly.
In a small bowl, mix Greek yogurt with minced garlic, lemon juice, and 0.5 teaspoon of salt. Stir well and set aside.
To prepare the herb oil, finely chop the cilantro and mint. Mix with 2 tablespoons of olive oil and a pinch of salt. Set aside.
Assemble the verrines by layering a spoonful of roasted butternut squash at the bottom of small glasses or containers.
Next, spoon a layer of the garlic-infused yogurt over the squash.
Drizzle a small amount of the herb oil over the yogurt.
Repeat layers if desired, depending on the size of your verrines, finishing with a drizzle of herb oil on top.
Optional: Garnish each verrine with a sprinkle of pomegranate seeds and walnuts for added texture and color.
Serve the Borani Kadu Verrines chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 28.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
