Afghan Pumpkin with Yogurt and Tomato Sauces

Author Notes: One of my favorite places to bring visitors to Boston is this Afghan
restaurant in Cambridge called The Helmand. Usually, it's the first time any of them have had Afghan food, and I love introducing them to the signature appetizer there, the kaddo. It's a "pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce." 

Serves 4 as an appetizer

• 2 - 2 1/2pounds sugar pumpkin
• 4tablespoons oil, divided
• 2/3cup sugar
• 1/2teaspoon cinnamon
• 1cup plain yogurt
• 1garlic clove, crushed
• 1medium onion, chopped
• 1garlic clove, chopped
• 1 1/4teaspoons ground coriander seeds
• 1/2teaspoon turmeric powder
• 1teaspoon freshly ground black pepper, plus more, to taste
• Kosher salt to taste
• 1cup tomato sauce
• 1/4cup water

1. Preheat the oven to 350°F.
2. Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks. Heat 2 tablespoons oil in a Dutch oven. Brown the pumpkin pieces, turning frequently, until golden brown. Mix sugar and cinnamon and sprinkle over pumpkin. Cover and bake for 30 minutes, or until tender.
3. Mix together yogurt with the crushed garlic in a bowl; season to taste with salt and pepper.
4. In a medium saucepan, heat 2 tablespoons of oil and cook the onions until lightly browned. Add the chopped garlic, coriander, turmeric, salt, and pepper. Mix well and cook until the spices are toasted and fragrant. Add tomato sauce and water, mix thoroughly and bring to a simmer. Lower heat and cook about 20 minutes until it cooks down to a thick sauce.
5. Serve the pumpkin with the yogurt and tomato sauces.

https://food52.com/recipes/37497-kaddo-afghan-pumpkin-with-yogurt-and-tomato-sauces?utm_term=7852640&utm_source=Sailthru&utm_medium=email&utm_campaign=20161014_eds_pumpkin