Afghan-style butternut squash stew with garlic yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Afghan-style butternut squash stew with garlic yogurt

Vegetarian, Mediterranean, Soy-Free

2 Servings, 570 Calories/Serving

30–45 Minutes

Based on the Afghan dish borani kadoo, this butternut squash and chickpea stew is the perfect cozy dish for autumn. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 cup cooked chickpeas
  • 1 tablespoon tomato paste
  • Sun Basket warming turmeric spice blend (turmeric - granulated garlic - coriander - cumin - ground ginger)
  • 1 pound organic chopped peeled butternut squash
  • 1¼ cups cooked farro
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket garlic yogurt (Greek yogurt - garlic)

Nutrition per serving

Calories: 570, Protein: 23g (46% DV), Fiber: 18g (72% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2.5g (13% DV), Cholesterol: 5mg (2% DV), Sodium: 135mg (6% DV), Carbohydrates: 94g (31% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the butternut squash stew

  • Peel and thinly slice enough onion to measure 1½ cups [3 cups].
  • Rinse the chickpeas.

In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomato paste and cook until caramelized, 1 to 2 minutes. Stir in the turmeric spice blend and cook until fragrant, about 1 minute. 

Add the butternut squash and 1½ cups [2½ cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the squash is tender, 15 to 18 minutes. Stir in the chickpeas and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the stew simmers, prepare the farro.

2

Cook the farro

In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the farro and cook, stirring occasionally, until heated through, 3 to 5 minutes. Meanwhile, prepare the remaining ingredients. 

3

Prep the remaining ingredients

  • Strip the mint leaves from the stems; coarsely chop the leaves for garnish. 

In a small bowl, stir together the garlic yogurt and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

Serve

Transfer the farro to individual bowls and top with the butternut squash stew. Garnish with the garlic yogurt and mint and serve.

Kids Can!
  • Measure the onion.
  • Rinse the chickpeas.
  • Measure the water for the stew.
  • Strip the mint leaves. 
  • Garnish the stew.