adapted from yum recipes 

2 lb Fresh pumpkin or butternut squash 
1/4 cup Corn oil 

Sweet Tomato Sauce: 
1 tbsp Crushed garlic 
1/2 cup Water 
1/2 tsp Salt 
1/4 to 1/3 cup Sugar 
8 oz Tomato sauce 
1/2 tbsp Ginger root, chopped fine 
1 tsp Freshly ground coriander Seeds 
1/4 tsp Black pepper 

Yogurt Sauce: 
1/4 tsp Crushed garlic 
1/4 tsp Salt 
3/4 cup Plain yogurt
       
Garnish: 
Dry mint leaves, crushed 

Peel the pumpkin and cut into 1" cubes; set aside. 

Heat oil in a large frying pan that has a lid (I use my dutch oven) 
Fry the pumpkins on both sides for a couple of minutes until lightly browned. 
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Add a little more 
water if more liquid is needed to cook the pumpkin 
Cover and cook 20-25 minutes over low heat until the pumpkin is cooked. 

Mix together the ingredients for the yogurt sauce. 

To serve: 
Spread half the yogurt sauce on a plate and lay the pumpkin on top. 
Top with remaining yogurt and any cooking juices left over. 
Sprinkle with dry mint. 

May be served with chalow (basmati rice) and naan or pita bread. 

Optional meat - cook the beef from 
http://www.nytimes.com/recipes/12893/Afghan-Style-Pumpkin-With-Yogurt-Sauce.html 
separetely and mix in before serving, using just the beef, turmeric, 
onion, garlic.