One 3 pound sugar pie pumpkin or butternut squash
1 ½ cups vegetable broth
3 tablespoons olive oil
3 tomatoes roughly chopped
4 cloves garlic minced
2 tablespoons sugar
1 teaspoon turmeric
1 cup full fat or Greek yogurt
½ teaspoon garlic powder
1 teaspoon salt
Cut the pumpkin into quarters, remove the seeds, peel and cut in thin strips.
Heat the vegetable broth in a large frying pan on medium-high heat, add the pumpkin. Keep a close eye on the pumpkin, stirring every few minutes so all pieces are exposed to heat. Add the turmeric, stir well, cover the pot with a lid or aluminum foil and allow the liquid to absorb and thicken. This will take around 10 minutes.
In the meantime, in a sauce pan heat the olive oil over medium-high heat. Add the tomatoes, garlic, and sugar. Stir well, turn the heat to medium-low and let is cook until the flavors infuse the oil and the tomatoes caramelize a bit, 7 to 10 minutes. Make sure it doesn’t burn.
Pour the tomato mixture evenly over the pumpkin. Cover the top with a tight lid or aluminum foil and cook over low heat for 20 minutes or until the pumpkin is fully cooked and a fork can go through it easily.
Mix the yogurt, garlic powder and salt in a bowl and stir for a minute or so until it’s smooth and creamy. Portion the pumpkin onto serving plates and put a generous dollop of yogurt to top. Serve with pita bread or Aghan Nan.