Butternut Squash Dessert
A filling treat with a nutty twist and plenty of fibre —this butternut squash dessert is the perfect fall comfort.
This dessert always reminds me of my grandfather, who made a special Anatolian white pumpkin dessert unique to his home region of Adana, Turkey. He followed a complex traditional method involving hydrating quicklime and using the clear water to make thin slices of squash crispy and translucent on the outside, while soft and gelatinous within. Although it’s a time-consuming process requiring caution and experience, this recipe became a family treasure (more on this in the future!).
The softer version of this white pumpkin dessert, equally comforting and delicious, is more commonly found in Istanbul cuisine, similar to other slow-cooked fruit desserts made with dried figs, quince, or sour apples. My mother and I love topping this dessert with tahini and minced walnuts, while my father and brother prefer it with just walnuts or even a scoop of ice cream. Traditional toppings also include kaymak (milk skin) or tahini with walnuts.
For me, this is the ultimate comfort food that reflects the colours of the season, and cooking whole slices of squash ensures the dessert is not only rich in flavour but also packed with fibre!
BUTTERNUT SQUASH DESSERT: PLATING THE AUTUMN SUN
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Ingredients
2 large butternut squash (~3 kg whole; ~1.7 kg cleaned) *
5 cups (1 kg) sugar
2-4 cinnamon sticks
10-15 cloves
Notes from the Kitchen
*Choose long-necked butternut squash for more uniform slices.
**Please be careful handling the squash as its rounded shape and juices will make it quite slippery.
***Alternatively, the bulb could be used for soups and pastries.
^Take care not to place the spices on top of the squash slices as they will stick to the squash during cooking and ruin the presentation.
^^If you’re short on time, place the pot on low heat to quickly release the juices before proceeding to the cooking stage.
Directions
PREPARATION
Clean the Squash:
Wash the butternut squash thoroughly before cutting.
Slice the neck into 2-3 cm thick rounds for perfectly portioned pieces**.
Peel the skin and place the rounds into a wide, shallow pot.
Shape the Bulb:
Use the bulb of the squash to create decorative pieces (flowers, leaves, strips) with a fruit-cutting tool***.
Place the small, decorative pieces on top of the solid rounds for even cooking.
Add the Spices:
Nestle the cinnamon sticks and cloves into the empty spaces between the squash pieces in the pot^.
Searing with Sugar:
Cover everything with 5 cups of sugar (adjust based on your preference, but use enough to maintain the texture during cooking).
Cover the pot and leave it to sit overnight (for 6-10 hours) to allow the squash to release its juices^^.
COOKING
Simmer the Squash:
Once the squash has released its juice, place the pot on the stove over medium heat.
When the liquid begins to boil, crack the lid slightly and reduce the heat to medium-low.
Cook for 80-90 minutes, until the bubbles become transparent and the squash is tender.
Cool and Chill:
Turn off the heat and let the dessert cool to room temperature in the pot.
Once cooled, transfer the pot to the fridge to chill.
SERVING
Serve this Butternut Squash Dessert cold, topped with your choice of tahini, walnuts, or kaymak for a creamy, nutty finish. The crunchy texture from the walnuts contrasts beautifully with the soft, fleshy squash, offering both a flavour and texture experience that’s deeply satisfying. My mother and I prefer a drizzle of tahini with minced walnuts, while my father and brother keep it simple with just walnuts or sometimes a scoop of ice cream. Since the dessert is made with whole slices of squash, it retains its natural texture, making each bite a perfect balance of sweetness and substance.
Afiyet olsun!
