Sweet pumpkin with garlic Afghan style

Daylight savings time starts with sunny mornings to you have to change your schedule and start cooking earlier. Clean the outer lid of the oven so that the maximum amount of sunlight can get in. This time of the year there is a lot of pumpkin!

Peel the pumpkin and cut into six 1.5" sticks; set aside to dry for a few hours.
Brush/rub with vegetable oil.
Rub over with two crushed garlic cloves.
Place in the 5" oval pot.

Sprinkle with
1/2 tsp salt
1/2 tsp ginger powder or root chopped fine.
1/2 tsp coriander powder
1/4 tsp black pepper
2 tablespoons sugar.

Drizzle over with honey.

Cook in the winter position for two hours with the reflector on, more till its soft. With daylight savings time its more important to start early.

For the yogurt sauce mix
1/4 tsp Crushed garlic
1/4 tablespoon Salt
1/2 cup Plain yogurt
Garnish with chopped mint leaves

To serve: Spread some of the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and juices left over in the pot. Sprinkle with chopped mint.

Banana squash

Similar to a pumpkin recipe.
These things are great for storage and consumption during the winter. They look like they will last 6 month. I just cooked one that I was given in February by someone who had grown and harvested it in November. Its sat on the kitchen counter for six months.

One squash cut into half inch cubes.
Two cloves garlic chopped small.
One small onion chopped small.
Salt and pepper to taste.
One half serrano pepper if desired chopped small.
One tablespoon curry powder if desired.

Mix and drizzle with one tablespoon olive oil in the 7" round pot.

Place in the oven in the summer position for two hours. We have fires in the SF Bay Area and an overcast sky. You will need less for a clear sky.

Remove and add a
- fistfull of chopped parsley or cilantro.
- Two tablespoons wine vinegar