Kadu Bouranee (Afghani Sweet Pumpkin)

One of my cardinal rules of cooking: use what you have. I didn't have a pumpkin, but I did have two butternut squashes from my High Ground Organics CSA box, so, that's what I used.

2 lb fresh pumpkin or squash, peeled and cubed

1/4 C olive oil (the original recipe called for corn oil)
3 T crushed, minced garlic

1 C red wine (the original called for water)

2 T fresh squeezed lemon juice (this was my own addition because the sauce was sweeter than I wanted)

1/2 T pink Himalaya salt
1/4 C ginger syrup (the original called for sugar, I wanted to add more flavor)

12 oz. tomato sauce
1 t ground ginger (the original called for fresh ginger which I didn't have on hand)
2 T freshly ground coriander seeds (the original called for 1 T, but I doubled it for more flavor)
1/4 t freshly ground flower pepper

Yogurt Sauce: 1 T crushed, minced garlic; 1/4 T pink Himalaya salt, 1 C organic, plain yogurt; dry mint leaves; dry cilantro; and fresh rough-chopped basil (the original only called for mint, but I wanted a more aromatic sauce)

Peel the pumpkin and cut into 1" cubes. Heat oil and garlic in a large flat-bottomed pan that has a lid. Saute the pumpkins on all sides for several minutes until lightly browned.

Mix together the rest of the ingredient and add it to the pumpkin mixture. Cover and cook 30-35 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated.

Mix together the ingredients for the yogurt sauce. Serve with chalow (basmati rice) and nan.