Candied Pumpkin With Tahini and Date Syrup (Kabak Tatlısı)

dessert pumpkin date walnut vegan vegetarian turkey turkish quick & easy roast

Yasmin Khan

Serves 6

Source

Ingredients

3 ⅓ lb (1.5 kg) sugar pumpkin, peeled, seeded, and cut into 2-inch (5-cm) wedges

2¼ cups (450 g) granulated sugar

tahini

date syrup

crushed walnuts

Method

Place the pumpkin or squash in a roasting dish and sprinkle with the sugar. Toss to ensure the pumpkin or squash is evenly coated, then let it rest for 30 minutes; after this time you should see that the sugar has begun to melt. Spoon this syrup back over the pumpkin or squash, then cover the dish with foil and let it rest on the work surface for at least 12 hours.

By the next day, the sugar should have completely dissolved and the pumpkin or squash will have released its juices.

Preheat the oven to 350°F (180°C).

Take off the foil and transfer the dish to the oven to bake for 1 hour, spooning the juices back over the pumpkin every 20 minutes. Remove from the oven and allow to cool completely in its dish.

To serve, place a pumpkin slice on a serving plate, drizzle with a couple of tablespoons of tahini and 1 tablespoon date syrup, and finish with a smattering of crushed walnuts.