Borani Kadu (Roasted Butternut Squash Verrines In The Afghan Man - cooking recipe

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

Preparation

Preheat your oven to 400\u00b0 F; line a baking sheet with parchment paper.
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.
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.
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.
Sprinkle with dried mint and drizzle with olive oil.
Serve with pillowy bread like nan-e-barberi or pita bread.