Our thanksgiving feast: KADU!

🦃🦃🦃

Over the years turkeys got to be too bland and dry. For a couple of years roasted prime rib was the replacement of choice. Lately Kadu, a sweet squash dish from Afghanistan has bubbled up into prominence. It's on the menu today.

KADU (sweet pumpkin)

3-4 lb butternut squash – ~ ½ - ⅔  inch cubes & pieces (pumpkin and other squashes can be used, but butternut squash tastes best for us)
~ ¼ cup vegetable oil, or a little less

White rice (preferably basmati) cooked with oil and salt

Sweet tomato sauce
1 – 1½ can tomato sauce, preferably unsalted (~ 16-24 oz)
¾ cup water
3-4 garlic cloves crushed
3-4 tsp coriander powder
~3-4 tbsp ginger chopped fine
⅓ - ½ cup brown sugar (or sweeten to taste)
½ tsp baking soda (neutralizes tomato acid)
~ ¾ tsp black pepper

Garlic & ginger yogurt
32 oz plain whole milk yogurt
2-3 garlic cloves crushed
1-2 tbsp ginger chopped fine
1 tsp coriander (optional)  
~ ¼ tsp salt or a bit more

Optional garnish: chopped mint leaves on top of the yogurt.

Fry the squash pieces in oil, tossing occasionally, until there is some browning. Pour tomato sauce over the squash, bring to a simmer and cook 20-25 minutes or until squash is cooked. Spoon squash over the rice, top with yogurt and optional mint leaf.

Fried pork chops go extremely well with this vegetarian main or side dish. Chicken and beef don't pair nearly as well. Fish might work. Green veggies go better than other colors, mainly on the basis of aesthetics, not taste. Carrots are fine, but broccoli and snap peas are better. Haven't tried brussels sprouts, but the bitter might contrast well with the mildly sweet tomato sauce the squash cooks in.



By Germaine: The one who likes to cook (and eat) 🦃🦃🦃

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