Remove from pan and place in small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minute or until soft. Time may differ according to the hardness of the pumpkin.
For yogurt sauce, stir ingredients together until smooth.
Courtesy of Qayum Karsai, The Helmand
Roasted butternut squash or pumpkin risotto
1 yellow (large) onion, diced
2 tablespoons olive oil
4 tablespoons butter (more if you wish to finish)
1/2 cup dry white wine
3 cups roasted butternut squash or pumpkin (see notes)
1 pound arborio rice
8-10 cups homemade stock (chicken, or vegetable)
salt and pepper
fresh herbs, thyme, parsley
1/2 cup grated romano cheese (more if you wish)
1/2 cup golden raisins
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
To roast squash or pumpkin: Use two 11/2-pound butternut squash or one 3-pound pumpkin: Set on sturdy baking pan, prick the skin with a small, sharp knife, making about 20 tiny holes to let out steam.