Turkish Candied Squash

1. 1

   Put the sugar, squash and 1/2 cup water in a large saucepan and slowly bring to a simmer.

2. 2

   Cover the pan and cook over low heat for 30 minutes, or until the sugar has dissolved and the squash has given up its juices.

3. 3

   Remove the lid and simmer gently for about 1 1/2 hours, or until the liquid has reduced and thickened.

4. 4

   Remove from the heat and cool the squash in the syrup.

5. 5

   The candied squash can be stored in an airtight container in the refrigerator for up to 2 weeks.

6. 6

   Serve the squash at room temperature with sesame seeds sprinkled over and a dollop of cream on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.