Baked pumpkin with garlic yogurt sauce, also know as kaddow bowrani, is an amazing Afghan appetizer that is savory, sweet and easy to prepare.
Pumpkin is such an essential fall ingredient but I often get bored with it very quickly. I love pumpkin pie and pumpkin cheesecake but there are so many other options out there!
I understand why it’s mostly used in baked desserts but pumpkin also works wonderfully in savory dishes, such as this baked pumpkin with garlic yogurt sauce.
I first sampled this dish, also know as kaddow bowrani, at an Afghan restaurant in Baltimore called The Helmand many years ago. It’s surprisingly easy to make and incredibly addicting.
Cinnamon and a touch of sugar balance a warm and tangy garlic yogurt sauce for a unique appetizer that’s both savory and sweet. This is a simple appetizer recipe that is perfect for cozy fall dinners.
Baked Pumpkin with Garlic Yogurt Sauce
- 1 sugar pie pumpkin (approximately 2 pounds)
- 2 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1 cup plain, full fat or greek yogurt
- 1 clove garlic, minced
- Salt to taste
- With a sharp knife, slice the pumpkin in half and then again into quarters. Scoop out the seeds and use a peeler to carefully remove all of the skin. Slice the pumpkin into pieces that are 2-3 inches in size.
- In a small bowl, combine the sugar, cinnamon and coriander.
- Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or heavy bottom skillet over medium-high heat. Brown the pumpkin well on both sides for 5-10 minutes.
- Remove the Dutch oven from the heat and sprinkle the spice mixture evenly over the pumpkin. Cover tightly and bake for 30 minutes.
- To prepare the sauce, combine the yogurt and garlic. Add salt to taste. Milk or water can be added to the yogurt to thin it out if necessary.
- To serve, drizzle the sauce over the pumpkin. Serve warm.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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Mmm, mmm, mmm. That sounds delicious!
Natalya @ Ruff House Art
Laura Dembowski says
That sounds very interesting. I love pumpkin so I bet this would be a hit in my house.
Karen Marie says
OMG! I think I had this dish in that same place in Baltimore. My sister-in-law lives in Baltimore and took us there. I can’t wait to give this a try to see how it compares. Thank you!
Jasline (Foodie Baker) says
Beautiful composition! Off to check out the recipe!
Granny's Parlour says
What a surprising little delight! We so often miss out on great flavor combinations because we are afraid to go beyond certain limits (set unconsciously and often arbitrarily) in our experimentation. Garlic, yogurt and pumpkin. Not an obvious trio, but clearly a perfectly harmonious one. Thanks.
158 Main & JPD Blog says
We must agree with Granny’s Parlour… this is a pleasantly surprising combination. Very elegant too.
Amy (Savory Moments) says
I love this savory pumpkin dish. It looks really yummy!
Savory Simple says
Jen, this looks great. So simple and yummy!
Christina @ The Beautiful Balance says
YUM! I love how unique this recipe is. I am so used to pureed pumpkin and using it in smoothies, desserts, and oatmeal so it is nice to see a change.
I’ve been to this restaurant, and recently thought I needed to find a recipe for this appetizer. It is no-joke amazing, Thanks for posting and making my life this much easier. :)
kristy @ the wicked noodle says
WOW, what an awesome way to enjoy pumpkin!
Jess Gartner says
Woo! Baltimore! Sounds like The Helmand – one of my favorite restaurants!
Savory Simple says
I love that place :)
Jenn and Seth says
this sounds wonderful! i love the sweet and savory aspects of it, i’m dying to try!