Pumpkin after sauteeing
For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
6 tbsp peanut oil
3 C sugar
For the yogurt sauce
2 C plain yogurt
2 garlic cloves, minced
1 tsp dried mint
1/2 tsp salt
Make the pumpkin:
It helps to have a serious vegetable cleaver for this bit.
Preheat your oven to 350º.
Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into smaller pieces. Peel them. Get rid of all the green and rind.
Using a large dutch oven, I sauteed the pumpkin in oil for 5-7min. turning frequently. Then I sprinkled the sugar over them, put the lid on it and baked it at 350º for 30 min.
The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture. It is a beautiful thing.
Make the yogurt sauce:
Mix all the ingredients together. Refrigerate.
(this makes a LOT of Kaddo Borawni, I only made one small pumpkin that weighed about 1.5lbs so I cut the proportions.