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5.0 from 12 votes

Kaddo bourani (Afghan pumpkin with yoghurt sauce)

An easy and delicious sweet-savory appetizer or side that's moreish and comforting.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 2 +
Calories: 241 kcal
Course: Appetizer
Cuisine: Afghan

Ingredients

  • 1 lb pumpkin approx ¼ small-medium pumpkin
  • 2 tablespoon oil eg canola, vegetable
  • ¼ teaspoon cinnamon
  • 2 tablespoon sugar
For the yoghurt sauce
  • ¼ cup plain yoghurt
  • ¼ teaspoon garlic finely chopped/mashed

Instructions

    Cup of Yum
  1. Preheat oven to 350F/175C. Deseed the pumpkin and peel off the skin. Cut the piece into approx 4 equal pieces.
  2. Warm the oil in a skillet big enough to hold all of the pieces of pumpkin in one layer and that will go in the oven. Over a medium heat, cook the pumpkin for a couple minutes on each side, starting with inside-side down, so it gently browns on the pieces that touch the oil.
  3. Baste the inside of the pumpkin with the hot oil then sprinkle on the cinnamon evenly. Sprinkle over the sugar then cover and put in the oven for approx 30 minutes until tender.
  4. While the pumpkin is cooking, mix together the yoghurt and garlic, along with a small dash of salt.
  5. Serve the pumpkin warm, with the yoghurt sauce on top. Don't forget to scrape up any crystalized sugar from the bottom of the pan!

Nutrition Information

Calories 241kcal (12%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 11g (55%) Cholesterol 3mg (1%) Sodium 16mg (1%) Potassium 818mg (23%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 19340IU (387%) Vitamin C 20.4mg (23%) Calcium 85mg (9%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 2+

Amount Per Serving

Calories 241

% Daily Value*

Calories 241kcal 12%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 11g 55%
Cholesterol 3mg 1%
Sodium 16mg 1%
Potassium 818mg 17%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 19340IU 387%
Vitamin C 20.4mg 23%
Calcium 85mg 9%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.