Kaddo Borawni
I recently saw this picture on a website, and, for whatever reason, I needed to eat whatever the picture was of. At that 
point, I had no idea what it was, although it appeared to be pumpkin covered in some type of sauce. The picture just looked so good, or maybe I was just that hungry, that I printed the recipe, bought the ingredients, and made it for dinner.
What the picture turned out to be is Kaddo Borawni, or Afghani pumpkin. It’s served as an appetizer at a very popular Afghan restaurant in Baltimore called The Helmond, and basically it’s pumpkin with yogurt and meat sauce. I know, it doesn’t sound good, but trust me (or even ask Seth), this dish is phenomenal. Sadly, I couldn’t find a sugar pumpkin at the store. I’m told they are available mostly during the fall, around Thanksgiving, and are baby pumpkins used mostly for making pies. I wasn’t sure how a butternut squash or an acorn squash would, so I ended up using a carnival squash, which has a dense, sweet flesh. It’s also very difficult to peel because of it’s shape, and by the time I was done, I didn’t have a lot of flesh left. Two and a half pounds of pumpkin turned out to be just enough for Seth and I. >> Read more
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