Ingredients:

1 ½ kg squash (hubbard or other large type)
400 gr sugar (1 ¾ c)
2/3 c water

Garnish:
1 c chopped walnuts

Cut peeled, seeded squash into squares and arrange closely in a pot. Pour the sugar and water over. Bring to a boil, reduce heat and simmer, covered, until the squash releases its water and reabsorbs it and has softened. Allow to cool, then serve garnished with walnuts. If you would like firmer pieces of squash, allow to sit overnight with the sugar. The sugar will draw the liquid out of the squash. Then bring to a boil, adding water only if necessary, and simmer till done. 

In some areas, in addition to walnuts, this dessert is garnished with tahini and pekmez (grape molasses).

Turkish Cuisine