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Servings Per Recipe: 4
Amount Per Serving
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Cut the pumpkins or butternut squash into big chunks (you’ll have to peel and seed them if you’ve got a whole pumpkin or butternut squash).
Once the pumpkins are ready, place them in a big or wide saucepan and add the sugar. Stir to combine sugar with the pumpkin.
Let steep for about 3-4 hours or until all the white sugar has been completely dissolved. By this time, the pumpkin would have already turned a little soft and watery.
Add the cloves and a half cup of boiling water.
Move the saucepan onto the stove and simmer for just about 2-3 minutes over medium low heat.
Open the lid and add the lemon juice. Simmer again for about 15-20 minutes, stirring just occasionally to allow the pumpkin to cook evenly.
When the pumpkin becomes a little soft and has started to change its light orange color, turn off the heat and remove the saucepan from the top of the stove. Your pumpkin is already cooked.
Allow to cool if you want to serve it cold. If you want to serve it hot, immediately transfer the cooked pumpkin to small dessert plates or individual serving bowls.
Drizzle the top with its sweet lemony syrup. You can also add kaymak or cream on top of the pumpkin (optional) and sprinkle with cinnamon.
Garnish with crushed hazelnuts or walnuts.
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