Also pictured: Savory Pumpkin Fries
This dish is an Afghani dish, and is called, “Kaddo Bourani.” The meat/tofu/paneer stuffing reminds me of an Indian curry, while the mint sauce has clear roots in the ever-delicious middle eastern cuisine. I’ve made this dish several times now (veg, vegan, and non-veg) and it has inspired me to explore more Afghani cuisine. Delish!
This recipe utilizes a real-deal pumpkin, and not the canned puree. A “real-deal” pumpkin is a Pie Pumpkin, also called Sugar Pumpkin. The carving pumpkins’ flesh releases a lot of water into a dish, and is not good for most cooking applications. I don’t recommend using them at all for cooking. Carve, and cook not.
Savory Caramelized Pumpkin with Mint Cream Sauce
I’m detailing the Vegan version below, but I make notes on how to alter if you’re utilizing meat or paneer cubes (cheese). Also take note that this dish requires 3-hours of baking.
Adapted from: Tiny Urban Kitchen
Pre-heat oven to 300 degrees.
Remove the seeds and skin from:
- 1 Sugar/Pie Pumpkin (small to medium), cut into large wedges
Place onto baking sheet and coat all pieces with:
- 1 to 1 1/2 cups of granulated sugar
Cover with aluminum foil and place in the oven for three (3) hours.
You can optional baste the pumpkin mid-way through to ensure the pieces are nicely caramelized.
In a bowl add:
- 3 cups of yogurt *(vegan or regular dairy)
- 1/4 cup of water (optional )
Use water if the yogurt is too thick, it should be consistency of ranch dressing.
- 4 cloves garlic (4 tsp pre-minced), minced
- 2 tsp mint, dried
- 1 tsp salt
Mix well and cover the bowl. Place in the fridge to chill until it’s time to serve.
In a pan on medium, heat:
- 1/4 cup olive oil
When oil is heated, add:
- 1 onion, diced
- 2 garlic cloves, minced
Cook until golden brown (12-15 minutes). Then add:
(Alteration) If you’re cooking with meat, add 1 to 1.5 lbs of ground meat here until browned, if not then continue…
- 1 tomato (2 roma), seeded and diced
- 1.5 tsp coriander powder
- 1.5 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp turmeric power
- ~1/3 cup water (if needed to prevent burning)
When tomato is softened (5 minutes), add:
- 2 ounces of tomato paste
- 1 cup of water
Mix well, then add:
- Paneer or Extra Firm tofu, cut into small cubes
Bring to boil, then reduce and cook until the dish isn’t overly watery (about 15-20 minutes).
Top the caramelized pumpkin with the meat/paneer/tofu sauce, and top that with the mint sauce.
Serve and enjoy!