Borani Kadu (Roasted Butternut Squash Verrines in the Afghan Man

Butternut squash is sliced thin, roasted snd served parfait-style with plain Greek yogurt. This recipe comes from The Spice Spoon blog and is being posted as per a request.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium  butternut squash, halved lengthwise peeled de-seeded and and sliced into 1/4 inch slices (they will look like half-moons)
•  olive oil, for roasting
• 1⁄4 teaspoon ground turmeric (haldi)
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 3⁄4 cup  Greek yogurt
•  sea salt
•  dried mint

Directions

1. Preheat your oven to 400º F; line a baking sheet with parchment paper.
2. Place the squash in a large bowl and give it a healthy drizzle of olive oil; toss to coat, then season with turmeric, coriander, cumin and tods again.
3. Arrange squash on the prepared baking sheet and place in oven for 20 minutes; season with sea salt and let cool to room temperature, about 15 minutes.
4. Spoon yogurt into individual glasses, then layer in squash slices. If you prefer, you can dollop the yogurt onto small plates and top with squash.
5. Sprinkle with dried mint and drizzle with olive oil.
6. Serve with pillowy bread like nan-e-barberi or pita bread.