Sweet Butternut Squash
(Kabak Tatlisi)
500 gr butternut squash
1/2 cup granulated sugar
1 tbsp water
Crushed pistachio nuts
Cut the squash in chunks a bit larger than bite-size. Place them in a large pot. Add sugar and water. Cook on low-medium heat for approximately 30 minutes without the lid on. You'll know they're done when the water has been mostly drained and the colour of the squash darkens and they looks somewhat shiny.
Place on serving plate and let cool, then garnish with the pistachio nuts and serve.
15 Comments:
Really nice site! I wish I had discovered it earlier when I was living in Germany, far away from taste :)
Still very useful and neat recipes.
This may be a silly question but I have it nonetheless. Are the pistachio nuts salted or plain? Thanks.
Before the drying process most of the time pistachio nuts are salted.
So you can use salted or unsalted, it doesn't make such a big
difference:)
I just noticed is 1 tbsp water a mistake?
No, it is not:) While it's cooking, the squash leaves plenty of water, 1 tbsp water would be enough.
Can you use a different type of squash (pumpkin?) I've actually tried it with pumpkin but it almost always falls apart!!
I always use the same kınd of squash. I thınk you cook too much so I suggest you to cook less:)
My mom used to make this using whole cloves - would you know how much to add?
I never cook it with the cloves. Add one or two...give it a try:)
Do you peel the squash or not?
I always buy peeled squash for this dessert. Sorry, I should have indicated:)
How do you suggest you alter the recipe if you start with fresh butternut squash? Thanks for your help.
Hi,
I've actually use fresh butternut squash:) Did you mean something else?
When peeling the butternut squash should it be peeled so that it is completely orange? I think I left too much of the rind because it didn't get as soft as I think it should and it wasn't as sweet as it should be. Maybe I just needed to add more sugar and cook a bit longer. I don't know. I'd appreciate some tips. Thanks.
Hi,
Butternut squash should be completely peeled I mean only orange part should be left. Green part still be a hard even after cooking. I don't suggest to change amount of sugar. If you like a it a little bit mushy, cook it longer.
Take care,
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