Afghan Squash With Minted Yogurt Sauce

• Spiced Squash
• 3 onions, chopped coarsley
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon garam masala
• 1 teaspoon ground ginger
• 1 teaspoon cardamom
• 1 teaspoon cumin
• 1 teaspoon fresh ground pepper
• 1 tablespoon salt
• 6 ounces tomato paste
• 14.5 ounces diced stewed tomatoes
• 1 butternut squash, peeled and cut into 1" chunks
• 2 cups Yukon Gold potatoes, peeled and cut into 1" chunks
• Minted yogurt
• 2 cups plain yogurt
• 3 cloved garlic, pressed
• 1-2 teaspoons salt
• 1 teaspoon dried mint, crumbled

1. Saute the onion in oil until soft but not browned. Add in the spices and garlic, stirring briefly 15-30 seconds until fragrant.
2. Add the tomato paste, stewed tomatoes, and 3 cups water.
3. Add the butternut squash. Simmer for 20 minutes. Add the potatoes. Simmer on low heat for 30-40 minutes until the squash & potatoes are tender.
4. While the squash is simmering, prepare the yogurt sauce by combining all of the ingredients above. To serve, ladle a spoonful of squash over basmati rice. Top with the minted yogurt sauce.

onions, olive oil, garlic, garam masala, ground ginger, cardamom, cumin, fresh ground pepper, salt, tomato paste, tomatoes, butternut squash, potatoes, yogurt, plain yogurt, cloved garlic, salt, mint

Taken from food52.com/recipes/9202-afghan-squash-with-minted-yogurt-sauce (may not work)