Sweet Butternut Squash
(Kabak Tatlisi)
500 gr butternut squash
1/2 cup granulated sugar
1-2 tbsp water
Garnish:
Crushed pistachio or walnuts
Cut the squash in chunks a bit larger than bite-size. Place them in a medium pot. Add sugar and water. Cook on low-medium heat until soft, for about 25-30 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 or walnuts and serve.
2-3 servings.
Labels: Dessert
30 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,
Merhaba Binnur I LOVE your site. I was wondering, would brown sugar be all right to use in this recipe instead of white sugar? I usually prefer the taste of brown... if you have ever tried it, would you say to use the same amount of sugar?
Thanks so much!
Hi Suzanne,
Thank you:) you can substitute brown sugar for granulated white on a 1 to 1 basis. A cup of granulated sugar weighs 8 ounces, a cup of brown sugar weighs only 6. Granulated sugar has 46 calories per tablespoon, brown sugar has 50, Just a little reminder:) Brown sugar has molasses in it so the most significant difference will be taste. I've never used brown sugar. But it is common to use molasses to make Butter Squash in Turkiye.
Take care,
Hi Binnur,
dont we use Pumpkin to make this dessert in Turkey? I want to try it but couldnt be sure if they are the same thing. thanks Gokcen
Hi Gokcen,
They are the same. We can find ready to use sweet butternut squash (peeled, cut in small pieces) here. It make more east to make the dessert:)
Merhaba,
I just moved back to the U.S. after living in Turkey for 5 yrs. and I'm really missing the food there. I try to make some of them here but it's difficult to find some of the ingredients here and more expensive. One dessert I would love to learn the recipe for is a pumpkin dessert that is made with plaster of paris so that the pumpkin stays crispy on the outside while cooking and then it is put into sugar syrup and then drizzled with tahin before serving. I would love if you could share this recipe with me! Thank you!
I am trying to understand what squash a la turque is for a customer that is requesting it for a catering. Can anyone tell me & perhaps how to make it? Thanks!
what is the most popular Turkish deserts. I work at a Turkish pizza and kebab shop and I would like to add more deserts on offer other than baklava do you have any suggestions?
Hi,
I am going to suggest you to check the Dairy Desserts section:)
Binnur, do you have any bal kabagi soup recipe ?I look for a soup for halloween
I am going to post it for you tomorrow:)
What a coincidence:)Thank you
I ate this once with heavy cream poured on top. I tried to recreate it and cooked the cream a little so it would not make the pumpkin cold, but it did not taste good. Do you know how it is made with heavy cream?
Hi,
It is called Kaymak (Thick Turkish Cream)in Turkish. I've posted it under the Breakfast and Dairy Desserts sections, here:
http://english.turkishcookbook.com/2006/12/thick-turkish-cream.html
Hello Binnur. I am eating this dessert for the first time now. I used your recipe. And Iam wondering, if pumpkin pies or cakes are also eaten in Turkey?
Hello,
Yes, we have pumpkin pies & tarts and more actually.. I am going to post
them in the future:)
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