If your idea of Halloween haute cuisine is salting and roasting your pumpkin seeds, it’s time to up your game. Afifa Nayeb, owner and chef behind the buzzy Oak Cliff Indian-French eatery Âme, gives you a better idea of how to reinvent your seasonal decor—with delicious results.
Yield: Two servings as an entree, four as an app
2 lb pumpkin
5 tbsp oil
1 C plain yogurt
1 garlic clove, crushed
1 medium onion, chopped
1 garlic clove, chopped
1 tsp ground coriander seeds
1/2 tsp turmeric powder
1 tsp freshly ground black pepper
Kosher salt to taste and dried mint for garnishing
1 C tomato sauce
1/4 C water
Preheat the oven to 350°F.
Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks. Heat 2 tablespoons of oil. Sear pumpkin pieces, turning frequently, until golden brown. Cover and bake for 30 minutes.
Mix together yogurt with the crushed garlic in a bowl. Add salt and pepper.
In a medium saucepan, heat 2 tablespoons of oil and cook the onions until lightly browned. Add the chopped garlic, coriander, turmeric, salt, and pepper. Add tomato sauce and water, mix thoroughly and bring to a simmer. Lower heat and cook about 20 minutes until it cooks down to a thick sauce.
Serve the pumpkin on top of the yogurt and tomato sauces. Top with dried mint. Enjoy with a side of Basmati rice or naan.