This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I had the pleasure of presenting the following recipe. I found that adding a small sprinkle of grey sea salt on it just before serving really made the flavours come alive.
The squash was grown by local producer, Kelly Ditz of The Farm. Info coming soon!
Turkish Pumpkin Dessert (Kabak Tatlısı)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.