Afghan Pumpkin

By gnikylime

Ingredients

• 5 lb. pumpkin or other orange winter squash: peeled, deseeded, and cut into 1.5" cubes
• 5 T. butter
• 1/4 c. sugar
• 1/4 t. cinnamon
• 1/4 t. ginger
• 1 t. coriander
• 1 c. tomato puree
• 1 c. nonfat yogurt
• 1 clove garlic, minced
• Salt
• Pepper

Preparation

Step 1

1. Preheat oven to 350 F / 175 C.
2. Heat some butter in a skillet. Brown pieces of pumpkin for about 10 minutes. (This will probably take a few iterations with the amount of pumpkin.)
3. Place the browned pumpkin in a large baking dish.
4. Stir together the sugar, cinnamon, ginger, and coriander.
5. Melt the remaining butter. Stir in the sugar mixture. Spoon the sugar mixture as evenly as possible over the browned pumpkin.
6. Cover the pumpkin with aluminum foil. Bake for 30 minutes or until tender.
7. Mash the pumpkin. Blend or beat in the tomato puree.
8. Prepare the yogurt sauce by mixing the yogurt, garlic, and salt & pepper to taste.
9. Serve with a protein cooked in onion and garlic.