Name: Pumpkin and Walnuts (Kabak Tatlisi)
Prep time: 30 min
Total time: 30 min
Yield: Makes 6 or more servings
Cuisine: Turkish
Ingredients: Sweetened whipped cream, crème fraîche, or sour cream for serving, optional; 3 pounds pumpkin or winter squash, like butternut, peeled, seeded, strings removed, and cut into slices or chunks; 1 cup sugar; 1 cup chopped walnuts

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

3 pounds pumpkin or winter squash, like butternut, peeled, seeded, strings removed, and cut into slices or chunks
1 cup sugar

Method

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.
Uncover and adjust the heat so the mixture bubbles; cook until the liquid is syrupy. Transfer the pumpkin to a serving platter and