make this recipe as soon as you possibly can

No joke. You got to do it while there are still sugar pumpkins in the grocery stores (they're much smaller than the carving kind).

It's called Kaddo Bourani, it's Afghani, they serve it at my favorite restaurant in Boston, Helmand, and here's the recipe. The dish's got a pumpkin wedge base, with a cold mint-garlic yogurt sauce and a meat sauce. If you don't eat meat, make it with TVP. I've tried it both ways, and while the meat version is better, the TVP version is still amazing. You might add a little more oil, since the meat contributes part of the fat. The pumpkin prep takes quite a while, but it is really truly worth it. You could probably cut down on the sugar in the pumpkin a little, and I didn't happen to have a tomato when I made the TVP sauce the second time, so I used a red pepper and it was still delicious. I also had coriander seeds instead of ground coriander, so I ground some up with my mortar and pestle. I highly recommend doing this, if you have the seeds and M&P. It just takes a few seconds to grind and it smells heavenly. Oh, and I used olive oil and grapeseed oil instead of corn oil and that was fine too. I think the next time I make it I'm going to bake the pumpkins a little first so that they're easier to peel. And then freeze it so I can have it in the coming winter deeps.

Let me know if you make it.

. . .

p.s. I ate mine too fast to take any pictures, so that picture is from the site with the recipe.