Skip to main content

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.
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

Comments

  1. Hi Camilla, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Pumpkin and/or Parsnip.

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole

    ReplyDelete
  2. These flavors sound so good together!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn