Weekly Feature 9/10

We are excited about seasons transitioning and are ready for roasting and baking! Our first sugar pumpkin fed us for three meals: pumpkin and black bean tacos, pumpkin walnut muffins and the below recipe for Afghan pumpkin with tomato and yogurt.

Afghan Style Pumpkin (with yogurt sauce) by Mark Bittman

We took a few liberties with this recipe. We first roasted the pumpkin by cutting it in half and roasting cut side down on a baking sheet. We then scooped out the flesh for several uses. In this particular recipe, we mashed the flesh instead of holding the cube shape.  We made a tomato sauce spiced with harissa and other middle eastern flavors along with ground chorizo we happened to have laying around. You can also substitute mint for cilantro or green onion.

• • Ingredients

    Yield: 4 to 6 servings
    • 2 tablespoons neutral oil, like grapeseed or corn
    • 1 medium onion, chopped
    • 1 teaspoon ground turmeric
    • 1 tablespoon minced fresh ginger
    • 1 minced fresh chili, like jalapeño or Thai, seeds removed
    • 8 cups 1-inch cubes pumpkin flesh
    • 1½ cups chicken, beef or vegetable stock, plus more as needed
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1 pound ground beef (optional)
    • 1-14½-ounce can crushed tomatoes (double if omitting the meat)
    • ¼ teaspoon coriander
    • 1 cup yogurt, preferably whole-milk
    • ¼ cup chopped fresh mint, plus more for garnish
    • 1 teaspoon minced garlic

Preparation

1. Step 1

   Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.

2. Step 2

   Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.

3. Step 3

   Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.

4. Step 4

   Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.

5. Step 5

   Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.