As the title suggests, this is quite the sweet. Winter squash is cooked in a simple syrup (sugar and water), then eaten when cooled and then chilled. You can control the sweetness by using less sugar. This is good eaten on its own, or chopped up and added to plain yogurt. It also adds, when chopped up and used as a topping, a je ne sais quoi note to pumpkin pie. It’s also good alongside pumpkin bread or other similar breads. When storing in the fridge, try to keep the pieces submerged in the syrup, to prevent mold from forming.
2 c water
1 – 2 c sugar
4 – 5 thin slices lemon, seeded
1 t anise seeds; or fennel seeds; or 1 small crushed star anise; or 1 t caraway seeds
2 lbs winter squash
1. Bring water, sugar, lemon slices, and anise seeds to the boil in a saucepan. Gently boil for 10 minutes.
2. Meanwhile, peel squash, seed, and cut into pieces more or less 1″ wide by 2″ long. Or just chunk it up. Carefully add to boiling syrup. Simmer until tender, 10 – 15 minutes, depending on the size of the pieces. Allow to cool in the liquid, then chill the squash in their liquid in the fridge before serving.