Turkish Candied Squash

• 2 cups superfine sugar
• 3 1/4 pounds winter squash, peeled, seeded and cut into 2-inch pieces
• sesame seeds, to serve
• whipped heavy cream, to serve

1. Put the sugar, squash and 1/2 cup water in a large saucepan and slowly bring to a simmer.
2. Cover the pan and cook over low heat for 30 minutes, or until the sugar has dissolved and the squash has given up its juices.
3. Remove the lid and simmer gently for about 1 1/2 hours, or until the liquid has reduced and thickened.
4. Remove from the heat and cool the squash in the syrup.
5. The candied squash can be stored in an airtight container in the refrigerator for up to 2 weeks.
6. Serve the squash at room temperature with sesame seeds sprinkled over and a dollop of cream on the side.

sugar, winter, sesame seeds, whipped heavy cream

Taken from www.foodrepublic.com/recipes/turkish-candied-squash-recipe/ (may not work)