Perhaps the best Afghani restaurant I have ever been to is Helmand’s in Cambridge, MA. There, my husband and I tried Kaddo, an appetizer described as pan-fried baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with a ground beef sauce.
This recipe was inspired from that appetizer, but instead of pan frying, the pumpkin is just baked in the oven until caramelized and tender. Dried mint and garlic flavor the yogurt sauce. A tomatoey seasoned meat sauce compliments the tangy yogurt and pumpkin sweetness beautifully. Feel free to leave the ground beef out if you prefer a vegetarian recipe.