For Mr. T:

Another Borani Kadoo recipe, this one from San Francisco Chronicle, Nov. 5, 2008

1 large yellow onion, peeled and quartered
1/4 cup olive oil
1 3 lb sugar pie pumpkin
1 clove garlic, peeled and minced
1 small jalapeno pepper, halved, seeded, diced
1 T tomato paste
1 T ground turmeric
1 T fresh ginger, peeled and diced
1/4 c sugar
1/2 t kosher salt
1 1/2 - 2 c vegetable broth

YOGURT SAUCE
1 c plain yogurt
1 clove garlic, minced
pinch of salt

Puree the onion in a food processor. Heat the oil in a 14 in. saute pan or large casserole over medium heat. Add the onion and saute until tender; about 10 minutes.

While the onion is cooking, cut the pumpkin. Set the pumpkin on its side and use a sharp chef's knife or bread knife to cut the top and bottom off the pumpkin. Put the pumpkin right side up and cut off the peel, trying to remove as little of the flesh as possible. Cut the pumpkin in half down the middle and scoop out the seeds and string. Cut the pumpkin into 1 inch thick wedges and cut those wedges in half crosswise.

Once the onion is tender, add the garlic, jalapeno, tomato paste, turmeric, ginger, sugar, salt and 1 1/2 cups broth. Turn the heat to high and bring to a boil, stirring frequently.

Once the mixture boils, turn the heat to low and gently press the pumpkin pieces into the pan. It's okay if the pieces overlap somewhat. Every few minutes, move the pumpkin around so all the pieces cook evenly in the sauce and the bottoms don't burn. Add more liquid if the pan gets dry. Cook until the pumpkin is fork-tender but doesn't lose it's shape. (about 30 minutes)

While the pumpkin is cooking, combine the yogurt, garlic and salt in small bowl.

To serve, spoon the yogurt over the pumpkin and pour any remaining yogurt around the outside edges of the pumpkin.

Serve with warm pita or naan bread.