Imagine soft succulent morsels of butternut squash braised in the warming spices of ginger, turmeric, chili & cumin and tucked into a bed of tzatziki-style sauce and you will have an inkling of the culinary pleasure that is Kadoo Boranee.
This Afghan style braised butternut squash is quite simply the most memorable dish I’ve eaten in the past couple of years and my new favorite way to enjoy seasonal squash.
My husband and I discovered it at this restaurant when we were celebrating our 19th year wedding anniversary this past summer. If you’re ever visiting the beautiful Santa Cruz area, I highly recommend it for its outstanding food, friendly and attentive service, intimate courtyard and proximate views.
Whenever I visit a new eatery I like to chat up the staff and patrons (or anyone else who is willing to talk to me) about their favorite dishes — gathering up as much information as possible before ordering. I may have an idea or leaning based on the description in the menu but those who are closest generally know best. And in this case, our gracious waiter did not hesitate a moment to encourage us to order the Kadoo Boranee as a starter ~ a generous portion served with a basket of warm naan which we shared.
As it turns out, my husband had one of those nasty (and rather untimely) summer colds and was unable to properly taste his food that night. I was sure to give him a full breakdown of what he missed that evening (wink) but also made a quiet promise to myself to recreate this dish for him later in the fall.
Kadoo actually means pumpkin in Dari but I’m told that butternut squash is often preferred in this dish for its taste, texture and longer seasonal availability. You may also come across alternate spellings of this recipe – Kadu, Bouranee, Borani – are some of the most common derivations I’ve encountered.
I had a lot of fun recreating this dish in my kitchen and putting my own twist on it. It brought back some wonderful memories of our visit to Santa Cruz and for what it’s worth, my husband said that it was one of the best dishes I’ve ever made.
If you enjoy the warmth and flavors of a delicious, aromatic curry and can imagine them juxtaposed against the coolness of a yogurt-mint base, you might just fall in love with it too. Kadoo Boranee is reputed to be America’s favorite Afghan dish and I think I know why.
- For the Butternut Squash:
- 1 large yellow onion, coarsely chopped
- 3½ Tbsp olive oil
- 1 pound butternut squash, cubed (I purchased preservative free pre-cut squash)
- 3-5 cloves of garlic smashed, salted & finely sliced
- ½ Tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp ground coriander
- ¼ tsp ground ginger
- 1 Tbsp tomato paste
- 2 Tbsp coconut sugar
- ½ tsp sea salt
- 1 cup liquid: ½ cup vegetable (or chicken) broth + ½ cup water
- For the Yogurt Sauce:
- ¾ cup plain Greek yogurt
- ¼ cup sour cream
- good pinch of salt
- 1 garlic clove, minced
- For topping: pinch of dry mint
- Prepare the Yogurt Sauce by whisking together: yogurt, sour cream, salt and garlic in a bowl - cover and place in fridge while prepping the remaining ingredients.
- Purée onion in a small blender/food processor.
- In a separate small dish, combine the dry spices: turmeric, cumin, chili, coriander & ginger.
- Meanwhile, heat oil in a large skillet/wok over low-medium heat and sautée onion until golden, about 10 minutes. Add fresh ginger, garlic and the ground dry spices: turmeric, cumin, chili, coriander and ground ginger, stirring until the seasonings are well combined and fragrant (a minute or two).
- Add tomato paste, broth, water, sugar and salt, mixing well to combine. Bring the mixture to a boil and add the cubed butternut squash.
- Reduce heat and simmer covered for 10 minutes (lifting the lid to stir the squash once or twice during this time). Remove the lid for the remaining cooking time until the squash is tender but still holding its shape (about 10 more minutes). Continue to stir the squash on occasion and use more water or stock while cooking, if needed. The goal is to have about 80% of the seasoned liquid absorbed into the squash while retaining the remaining liquid as a golden sauce with visible bits of seasoning (garlic/ginger/onion).
- Remove Yogurt Sauce from the fridge and distribute 90% of it among 4 bowls or plates spreading it out to create a base for the squash - (retain about 2 Tbsp of sauce for topping). Sprinkle the yogurt base with dry mint, and a dash of cumin/chili.
- Top each yogurt base with some of the warm butternut squash - stacking it if you like - and making sure to scoop up some of the delicious sauce and bits of seasoning as you go along.
- Finally, top each of the butternut squash bundles with a final dollop of Yogurt Sauce and sprinkle again with dry mint and a final dash of cumin/turmeric/chili/ginger as desired.
- Enjoy right away for best results.
The Yogurt Sauce Ingredients: if you wish you can use 1 cup of yogurt and skip the sour cream all together. I happen to love the cream inclusion in this recipe.
Pre-cut Butternut Squash: I used a preservative free pre-cut butternut squash in this recipe. Pre-cut will cost you a little bit more but in my view, it is enormously convenient and well worth the time saving.
The Heat Factor: this dish is highly aromatic but not spicy. The subtle heat allows you to enjoy the full range of flavor but if you want to experiment with ranching up the heat on your next go through, you could opt for a warmer chile (as opposed to the generic/milder "chile powder" found in the grocery store) such as ancho, chipotle or cayenne.
A little flashback to our engagement night some twenty-two years ago…
Our new family favorite. I made it vegan-style and used the 2-lb pre-cut squash from Costco and found there was more than enough sauce to possibly even use 3-4 lbs of squash. I used ginger puree instead of fresh sliced ginger, I though the substitution worked well. Instead of using sour cream, I added the juice and zest of one lemon to vegan Greek yogurt, which was delicious. We had guests from Afghanistan join us for dinner when I made this dish and they loved it.
Susan, I’m just delighted to receive your note and the details of your vegan adaptation – so helpful – I really like the idea of adding lemon to the vegan yogurt (good call) and I need to get my hands on some ginger purée! (have never tried it) thank you so much for taking the time to share your feedback, including the amount of squash you used, I’m so happy this dish is a hit with you, your family and friends ~ that’s the best 🖤
I love afghan food and usually have to travel across the SF Bay to get it. Made this at home, and it was delish!!! It’s been my lunch for the last three days :-)
ahhh, nothing better than yummy leftovers for lunch to look forward to, my favorite! I’m so happy to hear this recipe worked out for you Kayla, thank you so much for dropping in to let me know; it feels like sharing a meal with a friend :)
I too have a restaurant that makes an AWESOME pumpkin/butternut squash borani. (Oasis in Pleasanton, CA) Finally decided to try and make it – and this recipe was top notch. I will be making this again and again. LOVED it! Thank you for sharing!!!
well who knew about the popularity of kadoo… :) I’m delighted this version worked out for you Alicia and appreciate you dropping in to share your feedback and rating, very helpful and an absolute joy to read. My husband + I need to get ourselves back to Pleasanton on the double! Oasis is noted for our next visit; thank you for the sunshine.
I just made this. Have had at a restaurant near us and LOVE. This is an EXCELLENT version.
I added chopped pistachios and cilantro on top!
Thank you!
Good morning Alicia, what a delight to receive your note; I’m so happy to hear that you enjoyed this version — i’m adding pistachio to my trials :)) sounds wonderful — thank you for making this recipe and for taking the time to share your feedback and rating; really appreciated. Cheers!
Well this is a really wonderful recipe! Aromatic, warming, sweet, and salty. It really has everything! The yoghurt sauce makes it special – and agreeable to the kids too! I don’t have coconut sugar so I used normal demerera. And while I was making the sauce and goldening the onions (which I left finely chopped), I pre-cooked a whole squash for 20 minutes on high pressure with a cup of water in the instant pot, which softens it to peel and chop with ease. Then I minimized the additional cooking time for the squash in your sauce. Fantastic. Thanks so much for sharing!
Hi Simon, thank you so much for your detailed feedback, I’m just thrilled to hear that you enjoyed this recipe! And the kids too, win/win. Precooking the squash as described sounds perfect, what a great tip (i think i may eventually break down and invest in an instant pot :) the yogurt adds a special touch, doesn’t it? the cooling properties along with the mint are an interesting (and yummy) contrast to the warm spices. Yay, thank you for trying this kadoo and for taking the time to stop by; really appreciate it, cheers!
Hello Kelly, I just had this dish at the same restaurant you mention in the article last week! Did you get the recipe from Laili? I can’t wait to try your version to see if it is as great as I had last week. thanks for sharing.
Hi Nicole! Isn’t Laili’s lovely? So glad you had a chance to visit — I absolutely fell in love with their Kadoo boranee; I did not ask for the recipe but got to work quickly on recreating a version of it when we got back home (i’m kinda weird and actually take tasting notes etc. while i’m eating something I really enjoy so that I can remember :) I would love to hear how it goes if you give this version a try, or maybe put your own twist on it, so please feel free to drop in again and thanks so much for saying hello.
We are from Chicago and while visiting the area we took several friends to Laili and had their mouth watering Kadoo boranee!! I scanned the internet to try to replicate it and behold your post!!!! It will be a Thanksgiving side!!! Thank you!!!!
Oh that’s so great! Love the story and delighted to hear that you had a similarly positive experience at Laili’s with the Kadoo Boranee. What a wonderful little spot that resto is. I hope this recipe turns out as well for you at home. We loved it. Thanks so much for dropping in to share this with me, it makes the dish that much more special to me knowing that others are enjoying it too. Truly appreciate it. Happy Thanksgiving to you and your family!
Awwwww I’m melting!! That picture of you two is so sweet :-) And how amazing is that view!
This butternut squash dish sounds to good to be true. I love all of the spices and flavours going into it and I think I will have to pick up the ingredients and give it a try at some point this week!
Thank you so much for sharing your memories with this beautiful photograph! You were as gorgeous as today! Looking so happy! You haven’t changed at all : as beautiful as always.
I know nothing about afghan cuisine, so I’m glad you have introduced us to it. It looks delicious even to me, who avoids squash and pumpkin ;-)
thank you for your kind words Sissi – it was a beautiful visit and we didn’t know anything about Afghan food either; so happy to make this discovery and looking forward to returning and expanding our repertoire even further :) I hope your travels were smooth and comfortable my friend – I trust you had a brilliant time. x
“my husband said it was one of the best dishes I’ve ever made”…I’m sure he says that about all of your dishes. :) It is fun recreating a restaurant dish, isn’t it? You’ve done a beautiful job here! It looks and sounds delicious! All of those spices have got to impart a great flavor! Good job Kelly! Love the last picture. :)
Hope you and your family are having a wonderful weekend.
thanks MJ – have a beautiful day.
OMG! How cute are the two of you! What a beautiful picture, thank you for sharing it with us. That place sounds like a perfect restaurant for a memorable dinner. We’re always looking for delicious ways to serve up butternut squash and it looks like both JT and I would adore the flavours of this gorgeous dish. I made a butternut squash Indian gravy and paneer as one of the courses in an Indian feast for Saturday, wish I had seen this because it would have fit perfectly.
thank you Eva! It really was a memorable evening and we would return to Laili’s without hesitation. I also love to discover new dishes – it’s fun to expand on the usual repertoire and experiment into different preparations. This one really wowed us. Cheers, x.
Your description of this gorgeous dish has me so eager to make it. It sounds incredibly good! I love to put a spin on how I prepare squash (usually, it’s just roasted or mashed around here). So lovely! Also, I love that engagement photo of you two – so sweet! xo
Hi Christine, so lovely of you to visit ~ thank you for your kind words. I hope you get a chance to try this warm and comforting dish – it really is delish!
The highlight is seeing you and your husband together in that last photo… so sweet, Kelly. You’ve not changed a bit and are still as beautiful as ever! I loved reading about that night in Santa Cruiz. I can just see you picking your waiters brain for every ounce of information regarding recipes. I often do the same thing. Sometimes they say yes, other times they say no. I’m glad you got this one down. What fun it is to come home and recreate a favorite dish served on a memorable evening. This recipe sounds so warming and contains all the spices of a beloved curry dish I am smitten over. I know this tastes out of this world.. and the sauce is a must!
aww, thank you so much Traci – darn that imperative aging thing – heeheeh, feel very blessed in so many ways… and speaking of which, I hope you’re having a beautiful thanksgiving weekend my friend. never too many opportunities to think about all the gifts we have to be grateful for xx
What a cute photo of your engagement congratulations on your anniversary! My husband and I just celebrated 20 years of marriage! This dish sounds really great (glad you could re-create it). Love all the comforting spices, and the delightful butternut squash. The cooling sauce – yum!
congrats on 20 years Patricia – it really is something to cherish and celebrate. Wishing you a beautiful thanksgiving weekend.
Oh my word…look at that picture of the two of you!!! How beautiful. I’ll definitely be giving this dish a try for dinner because from a quick glance at the ingredients and method…it sounds like everything I like. The fall just brings out that interest in spices and warmth. I’m needing a little comfort food over here ;) XOXOX
hey lovely lady, thank you for stopping by with your sunshine – I’m sending you warmth, hugs and a supersized dose of comfort :) ~ think of you often, xx
I spotted this recipe before going to bed last night and I’m still thinking about it this morning. I grew up at a time when roasting squash was revolutionary so this is a whole other step in the preparation process and its sounds so delicious. We normally think of stewing meats but I love the idea of braising vegetables in these warming spices and I imagine it working so well with the yogurt sauce… I can’t wait to try this recipe! Love the warmth in your photos.
loved reading your note Trish – thank you for your enthusiasm, I’m so glad this recipe appeals to you… also smiled about the roasting as revolutionary part — so true; it really did mark a departure from traditional cooking preparations aka: boiling :D yes, the contrast between the heat and the cooling yogurt base is divine and you know what else – the mint… oh my, don’t skip it!
That looks like a wonderful fall dish. The spices are appealing.
best… mae at maefood.blogspot.com
thank you Mae! it’s wonderfully flavorful and simple to pull together. I hope you enjoy it if you give it a try.
kelly i love the engagement flashback – i am a big romantic and these things make me swoon, so very lovely! and this recipe is sublime! i really adore these spices in combination with the butternut. there is something inherently comforting in this preparation. ♥
thank you Danielle – I hope you’re having a beautiful thanksgiving weekend.
Hi Kelly,
I can’t wait to try this dish! Thank you for your wonderful post. I love Santa Cruz and all of it’s beauty. The picture of you and your husband is stunning.
Happy Thanksgiving to you and your family. With Love, Adele
hello Adele! We are so blessed to be surrounded by so much beauty here in California and so many options too… I feel like I could stay in this vast state and travel to a new destination every day. You should definitely consider Laili the next time you’re in SC. We just loved it! x thank you for your kind words – pure sunshine.
What a warm and comforting dish, Kelly. I love all the spices you use – especially the turmeric. I have been trying to add more turmeric into my diet because of its health benefits so this is a great recipe for me to try. What a great picture of you and your husband on your engagement night – you make a lovely couple.
thank you kindly Geraldine ~ this recipe is full of warmth and comfort perfect for the arrival of autumn that we are now (finally) enjoying in California :)
Beautiful couple, beautiful dish! I’m so craving those delicious and healing spices and what a wonderful way to enjoy them.
delicious and healing is right. Thank you Donna, I hope you’re having a great week.
Oh! Look at you two!!!! You haven’t aged a bit Kelly! Not a bit. I absolutely adore this post. I love that you recreated the meal that he couldn’t taste due to his cold. I’m sure it was one of the best meals you prepared – it was full of love. :) We haven’t cooked anything from Afghanistan yet. When we do, this will definitely be on our list. It’s just beautiful. And look at those views – stunning!!!! xxx Happy belated anniversary. Here’s to many, many more!
Oh dear… thank you Kristy, heeheeh, I think there may be a ‘few’ changes but I appreciate the flattery. I had something else planned entirely for this week’s post but it got bounced in favor of the Boranee :) the time just seemed right and I’m so happy I was able to recreate the recipe for my man and that he loved it too. Have a beautiful Thursday my friend, x
Loved it all, but of course the final picture is enough to make me melt on the spot…
beautiful black and white, stylish, full of happiness!
as to the butternut squash dish, I am making this for sure before this year is over! it’s a promise!
Hi Sally, thank so much… that engagement dinner feels like a long time ago – I’m so glad we have the photo to remind us. If you and Phil enjoy warming curries, I think you will love this butternut squash preparation. x
Ok, I am making it this weekend….. will let you know!
(still in love with your engagement photo… so so beautiful!)
awesome! let me know how you two like it and thank you for your kind words Sally and for stopping by :) x
OH MY!!!! Delicious!
we just finished dinner and I swear we were all over the butternut squash, it is delicious!
I had to do a couple of changes to accommodate hubby’s stomach issues – no onion and no garlic, which might leave you a bit upset with me, but I gotta dance to a unique tune. The only other thing I did was to sprinkle toasted slivered almonds on top and I think that you would love too
You are absolutely right, this is warming, not too hot, and the contrast of the yogurt-sour cream sauce, cold, with the warm squash and cooking liquid: outstanding!
I intend to blog about it, probably only next year the way I roll, but… of course you get all the credit!
merci, on a tres tres bien mange ce soir!
I’m so delighted to read your note Sally! How exciting that you made the recipe and, always a bonus, that you enjoyed it too — yay!! :D Thank you so much for detailing your experience with it for us all to enjoy and learn from. Much appreciated ❤️.