Kaddo (Afghan Pumpkin With Yogurt And Tomato Sauces)

• 2 - 2 1/2 pounds sugar pumpkin
• 4 tablespoons oil, divided
• 2/3 cup sugar
• 1/2 teaspoon cinnamon
• 1 cup plain yogurt
• 1 garlic clove, crushed
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 1/4 teaspoons ground coriander seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon freshly ground black pepper, plus more, to taste
• Kosher salt to taste
• 1 cup tomato sauce
• 1/4 cup water

1. Preheat the oven to 350u0b0F.
2. Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks.rnrnHeat 2 tablespoons oil in a Dutch oven. Brown the pumpkin pieces, turning frequently, until golden brown.rnrnMix sugar and cinnamon and sprinkle over pumpkin. Cover and bake for 30 minutes, or until tender.
3. Mix together yogurt with the crushed garlic in a bowl; season to taste with salt and pepper.
4. In a medium saucepan, heat 2 tablespoons of oil and cook the onions until lightly browned. Add the chopped garlic, coriander, turmeric, salt, and pepper. Mix well and cook until the spices are toasted and fragrant. Add tomato sauce and water, mix thoroughly and bring to a simmer. Lower heat and cook about 20 minutes until it cooks down to a thick sauce.
5. Serve the pumpkin with the yogurt and tomato sauces.

sugar pumpkin, oil, sugar, cinnamon, plain yogurt, garlic, onion, garlic, ground coriander seeds, turmeric powder, freshly ground black pepper, kosher salt, tomato sauce, water

Taken from food52.com/recipes/37497-kaddo-afghan-pumpkin-with-yogurt-and-tomato-sauces (may not work)