Get into the autumnal spirit and enjoy sweet and savoury all at the same time with this squash recipe. Use butternut squash, pumpkin, or any other type of squash for this delicious seasonal dish. It’s not difficult to find a Kadu Borani recipe, but we love this one from a friend of Afghanaid’s!

Serves: 2 people                                                           Cook time: 30 minutes


1 medium squash or ‘kadu’ 

5 white onions, finely chopped

Green chilli, to taste

Oil, as needed

1 tsp turmeric

Garlic cloves or paste, to taste

5-8 tbsp sugar

½ tsp salt 

2 cup water 

4 tbsp melted curd (or yoghurt)


Peel the squash and cut it into pieces 1cm wide. Deep fry it in oil until golden and set aside.

Using the same pan and oil, deep fry the onions until golden. Remove the onions and grind with the garlic (if using garlic paste, mix it into the onions once ground).

Add a small amount of oil to a pan on medium heat. Once hot, add the turmeric. Mix the salt into one cup of water and add it to the turmeric. Add a layer of squash, then a layer of onion and garlic. Repeat this step until the squash, onion and garlic have been used up.

Add the sugar and one cup of water. Turn the heat down and cook until the water has reduced.

Add 1-2 tablespoons of melted curd to a plate, add the squash on top with another layer of melted curd. At last, add some green chilli and serve!


Working with World Food Programme

In partnership with WFP, we recently launched a project to support 2,000 men and women in Badakhshan with the training, tools and seeds they need to produce more from both their land and livestock.

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