Turkish Pumpkin Dessert with Tahini (Kabak Tatlısı)
This stunning and simple Turkish dessert features tender pumpkin cubes in a light, caramel like syrup. Garnished with rich, nutty tahini and crunchy walnuts, it’s a uniquely elegant, naturally vegan, and gluten free treat that celebrates the pure, sweet flavor of autumn.
Ingredients
- 1 kg about 2.2 lbs sugar pumpkin or kabocha squash, peeled and cut into 1.5 inch cubes
- 2 cups 400g granulated sugar
- 1/2 cup 120 ml well stirred tahini, for serving
- 1/4 cup 30g chopped walnuts, for garnish
Instructions
- Place the cubed pumpkin in a heavy bottomed pot or Dutch oven. Sprinkle the sugar evenly over the top. If desired, cover and let sit for 2-3 hours (or overnight in the fridge) to draw out juices.
- Place the pot over low heat and cover with a lid. Cook for 30-45 minutes, until the pumpkin is tender and has released its juices. Gently shake the pot occasionally; avoid vigorous stirring.
- Once tender, remove the lid. Increase heat to a gentle simmer and cook uncovered for 15-25 minutes more, until the liquid reduces to a thick, syrupy consistency that coats the pumpkin.
- Remove from heat. Let the pumpkin cool completely in the pot, uncovered, to room temperature. The syrup will thicken further.
- Refrigerate for at least 2 hours until well chilled.
- To serve, divide the chilled pumpkin and syrup among bowls. Drizzle generously with tahini and sprinkle with chopped walnuts.