As we mentioned earlier, we’re just a month out from Thanksgiving. Whoa. Every weekday afternoon between now and Thanksgiving Day, Thursday, November 22, we’ll feature a recipe that can add another dimension to your holiday table, or make you The Man if you’re just bringing a dish to a gathering.
This candied squash dessert (along with candied green walnuts, candied tomato and candied baby eggplant) is a feature on the menu at popular Istanbul restaurant Ciya. This recipe is a scaled-back, more user-friendly version — to make it the traditional way requires roasting the pumpkin with calcium hydroxide (or slaked lime).
- 2 cups superfine sugar
- 3 1/4 pounds winter squash, peeled, seeded and cut into 2-inch pieces
- sesame seeds, to serve
- whipped heavy cream, to serve
- Put the sugar, squash and 1/2 cup water in a large saucepan and slowly bring to a simmer.
- Cover the pan and cook over low heat for 30 minutes, or until the sugar has dissolved and the squash has given up its juices.
- Remove the lid and simmer gently for about 1 1/2 hours, or until the liquid has reduced and thickened.
- Remove from the heat and cool the squash in the syrup.
- The candied squash can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Serve the squash at room temperature with sesame seeds sprinkled over and a dollop of cream on the side.