Afghan Kaddo Bowrani (Baked Pumpkin)
Someone I work posted on Facebook that we should have our Afghan friends make this as it was his favorite Afghan dish. Fatima made it for us using zucchini and it was absolutely delicious. The best zucchnini dish I've ever tasted. I read about it online and people make it with pumpkins and butternut squash.
From the kitchen of: Fatima Usefi
INGREDIENTS:Pumpkin or squash
1 small pumpkin (baby, spooky, or sugar) or butternut squash
3/4 cup sugar
1./4 cup vegetable oil
Cinnamon
Yoghurt sauce
1 Cup plain yoghurt
1 tsp diced garlic
Dash of salt
INSTRUCTIONS: Slice pumpkin and remove seeds. Peel outer skin. Slice 2-inch pieces lengthwise. Place oil in skillet pan and heat to medium heat. Add pumpkin. Cook on medium heat covered for approximately 10 minutes, turning once. Remove from pan and place in small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minute or until soft. Time may differ according to the hardness of the pumpkin.
For yogurt sauce, stir ingredients together until smooth.
MAKES: 4 to 6 servings
