Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Poached Pumpkin in Syrup
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 4 to 6 servings
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
- Yield: 4 to 6 servings
Ingredients
1 (2 to 3 pound) pumpkin or banana squash
1 cup sugar
1 cup water
Juice of 1/2 lemon
1/2 cup tahini
1/2 cup ground walnuts
Directions
- Seed and peel the pumpkin, then cut into rectangular chunks about 2-inches by 3-inches. Place the pumpkin pieces in a wide heavy pan, sprinkle with the sugar, and cover with the water and lemon juice. Cover the pan and cook over low heat for 1 hour, until pumpkin flesh is tender, occasionally basting with the juices.
- Remove pan from the heat and let pumpkin cool in the liquid. Remove pumpkin pieces and arrange on a serving dish. Spoon the syrup from the pan over the pumpkin, drizzle with the tahini and sprinkle with the ground walnuts.
