Kabak Tatlisi, Turkish Candied Pumpkin with Tahini and Walnuts
Chunks of squash slowly candied in their own juices until glossy, then drizzled with tahini and crunchy walnuts.
- Time1 hr 45
- LevelEasy
- Costabout £0.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lay half the squash in a wide, heavy pan in a single layer. Sprinkle over half the sugar, then add the rest of the squash and the remaining sugar. Leave for 1 hour so the sugar draws out the juices.
60 min - 2
Add the water and cinnamon stick. Cover and bring to a gentle simmer over a low heat.
- 3
Cook for 30 to 35 minutes without stirring, only shaking the pan, until the squash is tender but still holds its shape.
33 min 20 s - 4
Take off the lid and cook for 5 more minutes to thicken the syrup, spooning it over the squash. Cool to room temperature, then chill if you like.
- 5
Spoon onto plates with the syrup. Drizzle over the tahini and scatter with the chopped walnuts.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.