Now that Halloween is almost here, pumpkins are showing up at the grocery store. Not just those large ones suitable only for jack o'lanterns but the smaller pie type pumpkins as well. Besides pumpkin pie and pumpkin ravioli, what are these good for? How about Afghan pumpkin, a sweet and savory side dish.
One small pie pumpkin(sugar baby type)
small amount of cooking oil
a little salt
fresh garlic
1 tablespoon dried cardamom
1 tablespoon dried coriander
1 tablespoon grated fresh ginger (or to taste)
one teaspoon dried cumin
one small (12 oz) can diced tomatoes or enough chopped fresh tomatoes to equal 12 oz
1/4 cup sugar
half a cup of Greek style yogurt
fresh garlic
fresh cilantro
In a skillet heat some cooking oil while you peel and cut into one inch by two inch sections one small pie pumpkin (you can also use butternut squash).
Saute the pumpkin until lightly browned on both sides.
Add the spices and as much garlic as you like (I use two medium cloves crushed) with a little salt and saute until the spice aroma fills the air at the stove.
Add the tomatoes and the sugar and stir to combine.
Put entire mixture in an ovenproof baking dish and bake at 350F for about 30 minutes--or as much as 45 minutes--you want the pumpkin cooked thoroughly.
Serve with a mixture of yogurt, garlic, and cilantro.
This is one of those dishes that allow for individual variations. Don't like it so sweet, cut the sugar. Want it more savory, add some red pepper flakes. You get the idea. Afghan pumpkin is good with roast chicken, pork chops, etc. and makes a nice fall addition to the menu.
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