Here’s a striking, easy-to-make Turkish sweet called kabak tatlisi. The cooking method is fascinating: you macerate cubes of squash in sugar until they weep, cook the cubes at a low temperature, then gently cool, allowing the squash cubes to swell with the syrupy juices. It goes beautifully with walnuts and a cultured cream such as crème fraîche.
I suggest you use a tasty orange winter squash, such as butternut or hubbard, dense enough to hold its shape through the unique cooking process. Either variety will produce a sweet with an intense flavor and creamy texture.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.