Pumpkin Dessert with Tahini

I had been looking for a chance to prepare a pumpkin dessert for a long time, but when I said moving and shooting, I gave up on buying it every time because peeling and chopping the pumpkins grew in my eyes.

I bought zucchini yesterday and put them in the fridge. It's night when I said I'll undress now, but I'll look after dinner. Of course, I was lazy as I got colder, but because it wasn't nice when the pumpkin was waiting, I rolled up my sleeves just before going to sleep. I used to use a vegetable peeler to peel it in the past, I tried it this time, but I was not very satisfied with its performance. With the help of a sharp knife, they had all been deposited in sugar in almost 10 minutes. In the morning, it was cooked in its own juice.

When the dinner was fish and salad, it was inevitable to serve our zucchini with tahini. We loved the tahini squash. If you haven't tried it before, I highly recommend you try it.

Love…

Ingredients for Tahini Pumpkin Dessert Recipe

• 1,5 pounds peeled and sliced ​​zucchini
• 3,5 cup powdered sugar
• 1 cup of walnut chips
• 1 teaspoon of tahini

How to Make Tahini Pumpkin Dessert Recipe?

1. Put the zucchini that you peeled and sliced ​​in 3-4 finger thicknesses in a large pot.
2. Sprinkle 3,5 cups of granulated sugar on them, close the lid of the pot and let it rest overnight.
3. In the morning, look for any sugar residue on the watered zucchini. If it remains, turn it upside down and mix it into the water.
4. Put the pot with the lid closed on the smallest compartment of your stove and turn on the stove at the lowest level.
5. Leave the zucchini to cook for 40 minutes on low heat. After 40 minutes, check if it is cooked by inserting a knife. (If the knife sinks easily, it is done.) If it needs to be cooked more, cook it on low heat for another 10-15 minutes.
6. Take the cooked dessert from the pot into a debit. Pour the water over it and let it cool.
7. Serve with tahini on the cooled zucchini and sprinkle with walnuts.