Fall is over already and yet, I am not over with pumpkins and chestnuts. I even invested in a handful of pumpkin seeds which I’ll be planting this summer and hopefully enjoying my mini-pumpkins end of next year, here is a picture of what I am hoping to achieve:
For now, I’ll have to suffice with squares of candied winter squash, Turkish style of course. Some recipes from the southern part of Turkey also call for soaking the pumpkin slices into edible lime before cooking, so that the dessert turns translucent and attains a crunchy feel when cooked. This recipe here is the wider used version.Ingredients:
2 kgs of pumpkin, peeled and sliced
2-3 cups of sugar, depending on the natural sweetness of the pumpkin, you can replace sugar with grape molasses, honey or brown sugar
Crushed walnuts or hazelnuts
Place pumpkin slices into a deep wide cooking pot. Add sugar to pumpkin slices, cover and let sit for half an hour. Then add 1/2 cup of water, bring to boil and cook on low heat until al-dente. Be careful not to turn the pumpkins into mush. Depending on your liking, you can further bake the dessert for another 10 minutes in the oven at 200 degrees Celsius, just to add a bit of flavor. Serve cold or at room temperature, either plain or with crushed walnuts. A sizzle of tahini is another option. Healthy and yummy!