Most of our pumpkins—which are grown more for decoration than for eating—are too watery for this wonderful Turkish dessert. If you can get a small, firm pumpkin, that will do the job just fine. If not, go with winter squash, like butternut, which has firm flesh and is easy to peel.
Recipe information
Yield
makes 6 or more servings
Ingredients
Preparation
Step 1
Combine the pumpkin and sugar with about 1 cup water in a wide skillet or flameproof casserole with a lid. Cover, turn on the heat, and adjust so the mixture simmers steadily. Cook until the pumpkin is very tender, about 20 minutes.
Step 2
Uncover and adjust the heat so the mixture bubbles; cook until the liquid is syrupy. Transfer the pumpkin to a serving platter and pour the syrup over it. Refrigerate until cold, then sprinkle with the walnuts and serve, with the garnish if you like.
