Kaddo bowrani (Afghan pumpkin with yoghurt sauce)
An easy and delicious sweet-savory appetizer or side that's moreish and comforting.
Servings: 2 +
- 1 lb pumpkin 450g, approx ¼ small-medium pumpkin
- 2 tablespoon oil
- ¼ teaspoon cinnamon
- 2 tablespoon sugar
For the yoghurt sauce
- ¼ cup plain yoghurt
- ¼ teaspoon garlic finely chopped/mashed
Preheat oven to 350F/175C. Deseed the pumpkin and peel off the skin. Cut the piece into approx 4 equal pieces.
Warm the oil in a skillet big enough to hold all of the pieces of pumpkin in one layer and that will go in the oven. Over a medium heat, cook the pumpkin for a couple minutes on each side, starting with inside-side down, so it gently browns on the pieces that touch the oil.
Baste the inside of the pumpkin with the hot oil then sprinkle on the cinnamon evenly. Sprinkle over the sugar then cover and put in the oven for approx 30 minutes until tender.
While the pumpkin is cooking, mix together the yoghurt and garlic, along with a small dash of salt.
Serve the pumpkin warm, with the yoghurt sauce on top. Don't forget to scrape up any crystalized sugar from the bottom of the pan!
Calories: 241kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 818mg | Fiber: 1g | Sugar: 19g | Vitamin A: 19340IU | Vitamin C: 20.4mg | Calcium: 85mg | Iron: 1.8mg