By Fran Lane

Good eats In My Kitchen this week. I love this flavorful Afghanistan baked pumpkin from the Helmand Restaurant in Baltimore’s Mount Vernon neighborhood and I order it every time I go. When I saw their recipe printed in the newspaper courtesy of Qayum Karsai of the Helmand, I had to make it. I used a pumpkin from my garden and it turned out perfect. It’s a great way to enjoy pumpkin this time of year. Enjoy. Tom~

The Helmand’s Baked Pumpkin

For pumpkin: 1 small pumpkin (baby or spookies work best) / 3/4 cup sugar / 1/4 cup vegetable oil / cinnamon

For yogurt sauce: 1 cup plain yogurt / 1 teaspoon fresh-cut diced garlic / dash salt

Slice pumpkin and remove seeds. Peel outer skin. Slice 2-inch pieces lengthwise. Place oil in skillet pan and heat to medium heat. Add pumpkin. Cook on medium heat covered approximately 10 minutes, turning once. Remove from pan and place in a small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minutes or until soft. Time may differ according to the hardness of the pumpkin.

For yogurt sauce, stir ingredients together until smooth. Serve pumpkin warm with yogurt sauce.


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