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1
Preheat the oven to 300u00b0F.
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2
Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
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3
Cut each pumpkin half into 3- to 4-inch pieces.
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4
There should be about 8 pieces from each pumpkin.
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5
Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
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6
Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
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7
Coat both sides of the pieces, using all of the oil.
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8
Pour all the sugar evenly over the pieces.
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9
Cover the pan.
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10
Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
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11
Baste the pieces once with the pan juices after 2 1/2 hours of baking.
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12
The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
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13
Cover and refrigerate until serving time.
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14
Just before serving, taste and add more salt if necessary.
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15
Yields 2 cups sauce.
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16
For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
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17
Using the back of the spoon, spread the sauce a little.
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18
Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
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19
Add more sauce to taste.
