By SherryKaraoke on December 15, 2004
"This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!"
Serving Size: 1 (485 g)
Servings Per Recipe: 8
"thanks for the hint on baking pumpkin a bit before trying to cut off skin. i cooked it about 35 minutes and it was easy to cut off the skin and cut it into wedges for this recipe. so glad i could use one of my halloween pumpkins. i only used 2 cups of sugar as 3 cups sounded excessive. i had a good size pumpkin so ended up doubling the recipe. the sugared pumpkin really does bake for a long time and get translucent and darker orange. we are happy to have leftovers and to be able to share with our neighbors, too."
"Baking the pumpkin 1st for 20 min. Helps soften the skin for peeling...(depending on the size, you can cut it in half and bake it on a baking sheet @ 350* for 20 min or longer) slightly cool & start peeling the easy way!!! Then proceed with your recipe. This is a trick from a farmer that saved my hands the brutality of peeling pumpkins for many recipes! :)"
"I was looking everywhere for this recipe!"