Turkish candied squash recipe image

Print Turkish candied squash

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.

Ingredients

  • 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

Method

  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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