Ingredients:

  • 2 lbs pumpkin or butternut squash, peeled and cut into 2-inch chunks
  • 1.5 cups granulated white sugar
  • 1 tbsp lemon juice
  • 0.25 cup tahini

Instructions:

  1. Place peeled pumpkin chunks into a glass bowl and pour granulated sugar over them. Toss gently to coat, cover with plastic wrap, and refrigerate for 12 hours to allow osmosis.
  2. Transfer the pumpkin and all released syrup into a heavy-bottomed pot. Add the lemon juice.
  3. Bring the mixture to a boil over medium heat, then immediately reduce to low. Cover with a tight lid and simmer for 30–40 minutes until the pumpkin is translucent and mahogany-colored.
  4. Remove the lid and increase heat to medium for the final 5–10 minutes, stirring gently until the syrup thickens into a glossy glaze.
  5. Plate the pumpkin using a slotted spoon and top with a drizzle of tahini.