Candied Pumpkin in Spiced Syrup

La storia di questo piatto

Kabak Tatlısı is Anatolia dreaming in amber — a dessert born where ancient trade routes crossed pumpkin fields, where Ottoman kitchens turned the humblest autumn harvest into something the sultans would pause for. It carries the memory of village courtyards in October, of grandmothers who knew that sweetness, like wisdom, requires patience and golden light.

Ingredienti

• 800 g Yellow squash (butternut or delica variety)
• 400 g Granulated sugar
• 250 ml Water
• 2 tablespoons Fresh lemon juice
• 1 piece Cinnamon stick
• 3 pieces Cloves
• 100 g Tahini (sesame paste)
• 80 g Shelled walnuts
• 30 g Chopped pistachios (optional)

Preparazione

1. Rinse the squash under cold water, then peel it with a vegetable peeler (or a knife if very hard). Cut it into cubes approximately 4–5 cm on each side (like dice). As you cut, scoop out the interior with a spoon to remove all seeds and stringy fibers. Transfer the cubes to a bowl.
2. In a heavy-bottomed pot, combine the sugar and water. Set the heat to medium and let the sugar dissolve completely: you'll see the granules turn liquid and transparent (rotate the pot gently; don't stir with a spoon). Once fully dissolved, add the lemon juice, broken cinnamon stick, and cloves. Let it simmer gently for 5 minutes: you'll begin to smell the spice notes and the syrup will thicken slightly.
3. Gently pour the squash cubes into the simmering syrup (they'll sink immediately). Lower the heat to the minimum: the syrup should barely tremble, not boil vigorously. Cover the pot halfway (not fully, or the squash won't cook properly). Every 10–15 minutes, stir very gently with a wooden spoon to avoid breaking the pieces. The squash is done when it's translucent (you can see light through it), very soft to the touch (practically dissolves on the tongue), and the cubes remain whole but incredibly fragile. This takes 45–50 minutes.
4. Remove the pot from heat and let everything cool completely (squash and syrup together) to room temperature. Don't rush this: it's important the squash absorbs the syrup as it cools. This will take at least 30 minutes, but longer is better.
5. Pour the walnuts into a dry skillet (no oil) and set the heat to medium. Toast for 2–3 minutes, constantly moving the pan: they'll develop a toasted hazelnut aroma (your signal they're ready). Pour onto a plate and let cool briefly. Then chop them roughly: they should remain in visible pieces, not become powder. Distribute the squash with some of its syrup into individual bowls, add a generous tablespoon of creamy tahini (watch how it blends gently with the syrup), and top with a generous handful of toasted walnuts.
6. If desired, sprinkle a pinch of chopped pistachios in the center of each bowl (beautiful for color contrast). Serve at room temperature or slightly chilled (refrigerate for an hour if you prefer).