Kaddo for Soupruary
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This recipe is from the Helmand, an Afghani restaurant in Cambridge. I made it to go with my friend’s Indian soup. Sadly, I couldn’t find any pumpkin so I used acorn squash instead. It still tasted pretty good, although the pumpkin has a bit more body. It was only Aron, John and me tonight, so there are actually leftovers! Tragically, they are all at Aron’s because I forgot to take any home. I hope he enjoys them! It’s probably for the best as I am pretty bad at remember to eat leftovers myself. To make this yourself you’ll need the following:
A pumpkin (if you can get it, otherwise the densest squash available)
Vegetable oil
Sugar (somewhere between some and lots)
Cinnamon (amount depends on how much you like cinnamon)
And for the sauce:
Yogurt
A bit of garlic
A tiny bit of salt.
Cut up the pumpkin/squash into 2″ chunks and peel thoroughly. If you’ve chosen acorn squash, this will take forever, because of the grooves. If you are not a patient person, do not choose acorn squash. Fry the pumpkin/squash for about ten minutes, until it is a bit brown. Transfer the pumpkin/squash to a glass or otherwise oven friendly container that has a lid. Layer with the sugar and cinnamon, making sure to stir things up a bit. Bake for about forty minutes, or until soft. Mix together salt, yogurt and garlic to create the sauce. When you serve, be sure to take some of the sugary juices from your baking dish and some of the garlic sauce. Your ratio will determine whether you’ve made an appetizer or a dessert.