A single side portion of tender sweet-spiced Afghan pumpkin with cool garlic yogurt.
50 gYogurt
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200 gPumpkin
2 gGarlic
8 gSugar
0.3 gCinnamon
1.5 tspCooking oil
To tasteSalt
Heat the oven to 180°C. Cut the prepared pumpkin into 2 cm thick wedges. Warm the cooking oil in a small ovenproof skillet over medium heat.
Cook the pumpkin in one layer for 2 minutes per side, turning carefully, until lightly browned.
Sprinkle with the sugar and cinnamon. Cover tightly with an ovenproof lid and bake at 180°C for 30-35 minutes, until a fork passes through without resistance.
Meanwhile, finely crush the garlic and mix with the yogurt and a little salt. Keep chilled until serving.
Put the warm pumpkin and any sweet pan juices on one small plate. Spoon the garlic yogurt over it. This is one side portion.