Pumpkin dessert with tahini and kaymak

Ingredients for 6 servings:

• 1 strip of orange peel, untreated
• 1 shot of juice (orange or lemon juice)
• 600 g butternut squash (bal kabagi) available in Turkish supermarkets
• 200 g walnuts, roughly chopped
• 300 g sugar
• 100 g cream (kaymak, available in Turkish supermarkets)
• some tahini (sesame paste) for garnishing, if required

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 20 minutes

Turkish, non-alcoholic dessert

First, quarter the pumpkin, remove the seeds and fluffy contents. Peel the quarters and cut into large pieces. Place them side by side in a non-stick, shallow pan, sprinkled with sugar. Cover and let the juice draw out overnight. Add the orange zest, bring the pumpkin to a boil, and then add a dash of orange or lemon juice. Simmer over low heat for approximately 30-60 minutes until soft (until the liquid is absorbed and the pumpkin pieces are soft). Then let cool. Drain the pumpkin pieces, arrange on a serving plate with chopped walnuts and kaymak, and then drizzle with tahini.