I first sampled this dish, also know as kaddow bowrani, at an Afghan restaurant many years ago. It's surprisingly easy to make and incredibly addicting! Cinnamon and a touch of sugar balance a warm and tangy garlic yogurt sauce for a unique appetizer that's both savory and sweet.
You can prepare this dish using any type of fresh pumpkin but the smaller, sweeter varieties work best.
Baked pumpkin with garlic yogurt sauce
- 1 small sugar pie pumpkin (approximately 2 pounds)
- 2 tablespoons neutral high-heat oil (vegetable, grapeseed, canola, etc.)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coriander
- 1 cup plain yogurt (full fat or Greek)
- 1 clove garlic, minced
- Salt to taste
- With a sharp knife, slice the pumpkin in half and then again into quarters. Remove the seeds and then use a peeler to carefully remove all of the skin. Slice the pumpkin into pieces that are 2-3 inches in size.
- In a small bowl, combine the sugar, cinnamon and coriander.
- Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or heavy bottom skillet over medium-high heat. Brown the pumpkin well on both sides for 5-10 minutes.
- Remove the Dutch oven from the heat and sprinkle the spice mixture evenly over the pumpkin. Cover tightly and bake for 30 minutes.
- To prepare the sauce, combine the yogurt and garlic. Add salt to taste. Milk can be added to the yogurt to thin it out if necessary.
- To serve, drizzle the sauce over the pumpkin. Serve warm.
More pumpkin recipes
Boozy pumpkin pie milkshake
Giant pumpkin cinnamon roll cake
Pumpkin spiced kisses