Savory Caramelized Pumpkin with Mint Cream Sauce

Savory Caramelized Pumpkin with Mint Cream Sauce

Also pictured: Savory Pumpkin Fries

For the run-up to Halloween, I have posted three savory pumpkin dishes. An appetizer (savory pumpkin fries), a side dish (smoked pumpkin chili), and finally we arrive at the entree.

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.

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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

Carmelized Pumpkin

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.

…meanwhile…

Mint Sauce

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.

…meanwhile…

Meat/Paneer/Tofu Topping

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!

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