Kabak Tatlısı (Pumpkin Dessert) with Walnuts and Tahini

A simple and delicious Turkish dessert featuring candied pumpkin pieces, walnuts, and tahini.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1876 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.22/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

1kgPumpkin(Butternut or Kabocha pumpkin preferred, peeled, seeded, and cut into 2-3 inch pieces)

£2.50

1cupGranulated Sugar(Adjust to taste depending on pumpkin sweetness)

£0.30

0.3cupWater(Optional, if needed to prevent sticking)

0.5cupWalnuts(Roughly chopped, for garnish)

£1.50

2tablespoonsTahini(To drizzle over the dessert. Adjust to taste.)

£0.60

Total Cost

£4.90

£1.22 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Place the pumpkin pieces in a baking dish in a single layer.
3.
Sprinkle the sugar evenly over the pumpkin pieces.
4.
Add water to the baking dish, if the pumpkin is not naturally moist enough. The water will prevent the sugar from burning.
5.
Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the pumpkin is tender when pierced with a fork. The cooking time may vary depending on the type of pumpkin used.
6.
Remove the foil and bake for another 5-10 minutes to lightly caramelize the pumpkin.
7.
Let the pumpkin cool slightly before serving.
8.
To serve, arrange the pumpkin pieces on a plate, drizzle generously with tahini, and sprinkle with chopped walnuts.

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My Notes

Nutrition Information

Nutrition per serving (388g)

1876 kcal / 7849 kJ

Carbs

207.4g

80% of RDA

Fat

108.5g

155% of RDA

Protein

38.7g

77% of RDA

Detailed Breakdown

Fibre

31.5 g

105% of RDA

Sugar

166.2 g

185% of RDA

Sodium

63 mg

3% of RDA

Saturated Fat

13.8 g

69% of RDA

Chef's Tips

For extra flavor, you can add a pinch of cinnamon or a few cloves to the baking dish while cooking.

If you prefer a richer flavor, you can use brown sugar instead of granulated sugar.

Leftover Kabak Tatlısı can be stored in the refrigerator for up to 3 days.

You can also cook the pumpkin on the stovetop over low heat. Use a heavy-bottomed pot to prevent burning. Cover the pot and cook until the pumpkin is tender, stirring occasionally.

Cooking Equipment

Oven

Baking Dish

Stove

Wine Pairings

No wine pairing suggestions available for this recipe.

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