By Grocery List Plus Editorial Staff | Published on June 2, 2026
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
Comments
Shirini—a Persian-inspired candied squash with walnuts and cinnamon—delivers excellent value and ease for Charlotte cooks. Winter squash, walnuts, sugar, cinnamon, and water are all stocked routinely at Harris Teeter, Food Lion, Walmart, Kroger, and ALDI; no special trip required. Cost per serving lands under $1.50, driven mainly by bulk sugar and a modest amount of walnut. The 45-minute stated time is honest for stovetop cooking, though peeling and chopping the squash adds real work upfront—budget an extra 10–15 minutes if you're not seasoned with a knife. This is a same-night dish best served warm or at room temperature, not one that improves or reheats well, and it demands your attention on the stove to avoid scorching. For a weeknight side or light dessert in a household comfortable with gentle spices and modest sweetness, it works beautifully.
Sign in or create a free account to add your review.
