Candied Pumpkin With Tahini And Date Syrup Kabak Tatlısı Recipes

TURKISH BUTTERNUT SQUASH (KABAK TATLISI)

Turkish Butternut Squash (Kabak Tatlisi) image

This was a dessert that I had when I was traveling around Turkey. I was on a trip with the Culinary Diplomacy Project representing America as a culinary diplomat. It was a dessert that inspired me.

Provided by Marc Murphy

Categories dessert

Time 12h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 to 2 pounds butternut squash
9 ounces cane sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 lemon, zested
Pinch salt
1 cup heavy cream
4 tablespoons tahini
3/4 cup toasted and crushed pistachios

Steps:

Peel and cut butternut squash into 1-inch-thick rounds or the size of a hockey puck.
Mix together in a bowl the sugar, cinnamon, black pepper, lemon zest and salt. Mix with the butternut squash. Cover with plastic wrap placed in the refrigerator overnight.
Preheat the oven at 350 degrees F.
Take the plastic wrap off the squash and cover with foil. Bake for 45 minutes. Remove from the oven, flip the butternut squash, place the foil back on and cook for another 45 minutes.
Remove from the oven and let sit on the counter in its juices to get to room temperature. Once at room temperature, cover with plastic wrap and refrigerate for about 2 hours.
Whip the heavy cream until soft peaks form and add half of the tahini to the whipped cream. Reserve the other 2 tablespoons tahini to drizzle on top for garnish. Put the cooked butternut squash on a large platter and ladle over some of the cooking juices. Top with a few large dollops of whipped cream and garnish with drizzled tahini and the crushed pistachio nuts.

CANDIED PUMPKIN WITH TAHINI AND DATE SYRUP (KABAK TATLıSı)

Candied Pumpkin With Tahini and Date Syrup (Kabak Tatlısı) image

A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.

Provided by Yasmin Khan

Yield Serves 6

Number Of Ingredients 5

Ingredients

3 ⅓ lb (1.5 kg) sugar pumpkin, peeled, seeded, and cut into 2-inch (5-cm) wedges
2¼ cups (450 g) granulated sugar
tahini
date syrup
crushed walnuts

Steps:

Place the pumpkin or squash in a roasting dish and sprinkle with the sugar. Toss to ensure the pumpkin or squash is evenly coated, then let it rest for 30 minutes; after this time you should see that the sugar has begun to melt. Spoon this syrup back over the pumpkin or squash, then cover the dish with foil and let it rest on the work surface for at least 12 hours.
By the next day, the sugar should have completely dissolved and the pumpkin or squash will have released its juices.
Preheat the oven to 350°F (180°C).
Take off the foil and transfer the dish to the oven to bake for 1 hour, spooning the juices back over the pumpkin every 20 minutes. Remove from the oven and allow to cool completely in its dish.
To serve, place a pumpkin slice on a serving plate, drizzle with a couple of tablespoons of tahini and 1 tablespoon date syrup, and finish with a smattering of crushed walnuts.

CANDIED PUMPKIN RECIPE

Candied Pumpkin Recipe image

This is a delicious way to use fresh pumpkin.

Provided by Rachel

Categories Side Dish Vegetables Squash

Time 40m

Yield 12

Number Of Ingredients 6

Ingredients

¼ cup unsalted butter
3 cups fresh pumpkin, cut into 1/2-inch cubes
⅓ cup white sugar
¾ cup maple syrup
1 tablespoon minced fresh ginger
½ teaspoon ground cinnamon

Steps:

Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 2.7 mg, Sugar 17.7 g

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