Kadu Bouranee #PumpkinWeek

Here we are at day three of #PumpkinWeek v.2016, hosted by Terri of Love and Confections, where
we are celebrating our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you.

In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

Once I decided to keep all my offerings savory - and inernational - I looked at pumpkin traditions from all over the globe. On day one I shared Pumpkin Laska, a curry noodle soup with pumpkin from Singapore. On day two, I posted a riff on a Brazilian shrimp stuffed pumpkin using squid instead of Lula na Moraga.

Today, we're headed to Afghanistan for a sweet and savory dish of spiced pumpkin topped with a yogurt-garlic sauce. Kadu Bouranee is made of pumpkin, or other winter squash, sauteed with spices and topped with the yogurt garlic sauce. We loved the sweetness of the pumpkin with the tartness of tomatoes and freshness of the yogurt sauce.

Ingredients

Pumpkin

• 2 C cubed, peeled pumpkin
• 4 T olive oil
• 1 C diced, peeled onion
• 1 to 2 t minced garlic
• ½ t salt
• ¼ C organic granulated sugar
• 1 C diced tomatoes or 1 C tomato sauce
• 1 T freshly grated ginger
• 1 t freshly grated turmeric
• 1 C water or stock (I used a homemade beef stock)

Sauce

• 1 C plain yogurt
• 1 t minced garlic
• pinch of salt to taste

Procedure

Pumpkin
Heat the olive oil in a Dutch oven or other lidded pan over medium heat. Add the onion and saute until golden brown (4-5 minutes). Add the garlic, turmeric, ginger, sugar, salt, pepper and cook for 1 minute, stirring continuously, until fragrant.

Add the tomatoes and water or broth and bring to a boil, stirring frequently.

Add the pumpkin and stir again. Reduce heat and simmer covered for 25-30 minutes, until pumpkin is tender, but still holding its shape. Stir few times while cooking. Check periodically to see if there is enough liquid. If the pan gets dry, add more.

Sauce

Combine the yogurt, garlic, and salt in a small mixing bowl. Whisk to combine. Let stand for at least 10 minutes.

Serve

Spoon the braised pumpkin onto plates and serve with a dollop of yogurt sauce on top.

Day Three Pumpkin Week Creations

Autumn's Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.

Bean Soup with Pumpkin and Zucchini from Feeding Big.

Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor's Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy's Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table