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This is one of the best squash desserts that we've come across, but it is very sweet indeed, so serve in small portions. A fairly dense fleshed squash such as butternut is easiest to handle. Pumpkin works as an alternative, but has more of a tendency to collapse so can make the pudding look a little mushier.


  • 1kg wedge winter squash, rind trimmed and flesh cut into 2.5cm chunks
  • 225g caster sugar
  • 120ml water
  • Crème fraîche, whipped cream or Greek yoghurt
  • 100g walnuts, roughly chopped


  1. Layer chunks of squash with the sugar in a wide saucepan and pour over the water.
  2. Cover tightly, and cook over a very low heat for about 1 hour, turning the pumpkin carefully occasionally.
  3. Towards the end of the cooking time have a look in the pan to assess the liquid level. If it is copious, uncover and let the liquid boil down to a thick syrup. Cool in the pan.
  4. Spoon into individual dishes and chill. To serve, top with a dollop of crème fraîche, cream or yoghurt, then scatter with walnuts.
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