Recipe by Stacia_
Top Review by NeverTooMuchGarlic
Wow!-- I had this dish at an Afghani restaurant a long time ago and was looking to recreate it for my fiancé. I was not able to fit 2 lb of butternut squash in a single skillet, so I was only able to make enough for 2 people at once. I used tomato sauce, not paste, and much less oil (olive) than the recipe calls for.
But note: the tomato sauce does not reduce at all when covered for the full cooking time; after the 25 minutes were up I had to uncover it and turn up the heat to get it to thicken to a nice sauce. I took UmmBinat's suggestion (thank you!) and served with rice fluffed with golden raisins and almonds-- which was perfect, because the squash on its own, even with the yogurt sauce, was *very* rich.
A delicious dish-- wish I had had some naan as well!
- 2 lbs fresh pumpkin or 2 lbs squash
- 1⁄4 cup corn oil
Sweet Tomato Sauce
- 1 tablespoon crushed garlic
- 1 cup water
- 1⁄2 tablespoon salt
- 1⁄2 cup sugar
- 4 ounces tomato sauce
- 1⁄2 teaspoon gingerroot, chopped fine
- 1 tablespoon freshly ground coriander seed
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon crushed garlic
- 1⁄4 tablespoon salt
- 3⁄4 cup plain yogurt
- dried mint, crushed
Directions See How It's Made
- Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.
- Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered -- -B.) Mix together the ingredients for the yogurt sauce.
- Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.