Serves 6
262 cal · 45 min
Shirini
Recipe GLPRe7ced90716a156
A traditional Middle Eastern dessert where tender pieces of butternut or winter squash are slowly simmered in a fragrant sugar syrup until they absorb the sweetness and reach a glossy, jammy consistency. The cooked squash is arranged on a plate and garnished with toasted walnuts and warm cinnamon for a delightful sweet treat.
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Ingredients
1 1/4 cups granulated sugar
1/2 cup water
1 1/4 pounds butternut, acorn, or pumpkin squash, peeled, seeded, and cut into pieces
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. Continue cooking until the mixture thickens into a light syrup, about 5-7 minutes.
Rinse the squash under cool running water. Carefully peel the squash using a vegetable peeler or sharp knife, then cut it in half lengthwise and scoop out all the seeds and stringy fibers with a spoon. Cut the peeled squash into 1-2 inch pieces.
Add the squash pieces to the simmering syrup. Reduce heat to medium and cook, stirring gently and occasionally, for 25-35 minutes. The squash is done when it becomes very tender, translucent, and most of the syrup has been absorbed or reduced to a thick, sticky glaze coating the pieces. The squash should easily pierce with a fork.
Transfer the glazed squash pieces to a serving plate or platter. Scatter the chopped walnuts over the top and sprinkle with ground cinnamon if desired. Serve warm or at room temperature.
