Afghan Squash with Minted Yogurt Sauce

Ingredients

Spiced Squash

• 3
  
  onions, chopped coarsley
  
• 3
  
  tablespoons olive oil
  
• 3
  
  cloves garlic, minced
  
• 1
  
  teaspoon garam masala
  
• 1
  
  teaspoon ground ginger
  
• 1
  
  teaspoon cardamom
  
• 1
  
  teaspoon cumin
  
• 1
  
  teaspoon fresh ground pepper
  
• 1
  
  tablespoon salt
  
• 6
  
  ounces tomato paste
  
• 14.5
  
  ounces diced stewed tomatoes
  
• 1
  
  butternut squash, peeled and cut into 1″ chunks
  
• 2
  
  cups Yukon Gold potatoes, peeled and cut into 1″ chunks
  

Minted yogurt

• 2
  
  cups plain yogurt
  
• 3
  
  cloved garlic, pressed
  
• 1-2
  
  teaspoons salt
  
• 1
  
  teaspoon dried mint, crumbled
  

Directions

Spiced Squash

1. Saute the onion in oil until soft but not browned. Add in the spices and garlic, stirring briefly 15-30 seconds until fragrant.
2. Add the tomato paste, stewed tomatoes, and 3 cups water.
3. Add the butternut squash. Simmer for 20 minutes. Add the potatoes. Simmer on low heat for 30-40 minutes until the squash & potatoes are tender.

Minted yogurt

1. While the squash is simmering, prepare the yogurt sauce by combining all of the ingredients above. To serve, ladle a spoonful of squash over basmati rice. Top with the minted yogurt sauce.