Candied Baked Turkish Pumpkin with Tahini and Walnuts
Slow-baked candied Turkish chestnut pumpkin glistening with natural caramel glaze, topped with creamy roasted sesame tahini and crunchy walnuts.
Ingredients
Ingredients
Step-by-Step Method
Peel and Slice
Peel the thick skin off the chestnut pumpkin and cut into generous 4-5 cm (2-inch) rectangular chunks.
Macerate in Sugar
Arrange the chunks in a wide baking dish and blanket evenly with granulated sugar. Cover and let rest for at least 4 hours (or overnight) until the sugar dissolves into syrup.
Bake Covered
Cover the dish with parchment paper. Bake in a preheated oven at 180°C (350°F) for 45 minutes until the pumpkin is tender to a fork.
Caramelize
Remove the parchment paper. Increase the heat to 200°C (400°F) and bake for another 15 minutes until the syrup thickens and the edges turn glossy and candied.
Cool
Allow the candied pumpkin to cool completely to room temperature.
Drizzle Tahini and Walnuts
Transfer to serving plates. Generously drizzle with roasted sesame tahini and crown with coarsely chopped walnuts.
Chef's Tips & Tricks
Let the pumpkin macerate in sugar for at least 4-5 hours (or overnight). It will release all its natural sweet juices, so no added water is required. Bake uncovered in the final 10 minutes for caramelization.