Turkish Candied Squash

Name: Turkish Candied Squash
Ingredients: 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

4 ingredients

6 steps

Ingredients

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

Directions

1

Put the sugar, squash and 1/2 cup water in a large saucepan and slowly bring to a simmer.
2

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.
3

Remove the lid and simmer gently for about 1 1/2 hours, or until the liquid has reduced and thickened.
4

Remove from the heat and cool the squash in the syrup.
5

The candied squash can be stored in an airtight container in the refrigerator for up to 2 weeks.
6

Serve the squash at room temperature with sesame seeds sprinkled over and a dollop of cream on the side.