Braised Butternut Squash Kaddo

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

For Thanksgiving (or Febgiving) comfort food with a modern twist, you really can’t beat kaddo. This Afghan dish of sweet, sliced pumpkin served with a yogurt sauce and a tomato-meat sauce can be labor intensive. We skip the meat and keep this as a warm squash dish with a refreshing yogurt sauce; it’s a great alternative to sweet potato, an excellent vegetarian entree, and an exotic crowd-pleaser. We adapted the recipe for butternut squash, which is more readily available throughout the year than pumpkin, and easier to work with.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

We have made versions of kaddo in a Dutch oven and a baking dish, but choosing a Nordic Ware braiser made all the sense in the world. Because braisers have tall but slightly sloping sides (think a cross between a Dutch oven and a wok), they are generally used for braised meat dishes that require searing and then a long braise in liquid. Using a large braiser, we could sear all the squash slices at the same time, with some stirring (air circulates well with the sloped sides), and then finish the dish in the oven.

Kaddo
1 large or 2 small butternut squashes, peeled, seeds removed. Cut squash in half lengthwise and then cut into ½-inch slices
1½ c brown sugar
1½ c water
¼ c vegetable oil

1. Preheat oven to 350ºF.

2. Put vegetable oil into braiser over medium high heat and let warm. Place the squash into braiser, and stir occasionally for about 15 minutes, allowing pieces to start to brown on each side.

3. Add sugar and water, and stir to distribute. Put lid on braiser, and place into preheated 350°F oven. After 20 minutes, stir contents. Return to oven for another 20 minutes, or until squash is soft.

4. Remove from oven and serve with yogurt sauce.

Yogurt Sauce
In small bowl, mix together:
1 c plain yogurt (Greek yogurt works well)
1 tsp chopped garlic
½ tsp chopped ginger
2 tbsp lemon juice
salt to taste

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