Candied Squash

     This is a classic Turkish sweet, one that is simple, colorful, tasty, and easy to make. Best of all, it does not involve the usual dessert allergens: it contains no dairy, eggs, wheat, soy or corn. 

     2-pound fall squash (butternut and acorn squash both work very well)
     1-1/2 cups sugar (See Sugar in the Glossary)
     cinnamon (See Spices in the Glossary)

     Wash the outside of the squash, and cut it in half lengthwise.  Scoop the strings and seeds out from the middle.  Cut each side of the squash into 1-inch slices. Put the slices into a wide-bottomed pot and toss them with the sugar and a sprinkle of cinnamon. Refrigerate overnight. The sugar will draw a surprising amount of liquid out of the squash. Put the pot on the stove, and bring the liquid to a boil. Reduce the heat to a simmer and cook, covered, for 10 minutes. Turn the slices over. Continue cooking until the squash is softened but not mushy (probably about another 10 minutes). Move the slices of squash to a serving dish and pour the liquid into a measuring cup. There should be 3 cups of liquid. Mix in additional water or boil off excess water, as needed. Pour the syrup over the squash and refrigerate.





-----------------

     The classic garnish for this sweet is chopped walnuts.  Alternatives include whipped cream, whipped coconut cream, toasted coconut, and none of the above.