Pumpkin Slices in Syrup

My friend Sabine suggested we try making these sweet treats. She remembers snacking on them as a child growing up in Lebanon and since pumpkin is readily available in our area right now, we picked some up and made a batch.

Everyone that we let sample them couldn’t eat just one. They are surprisingly addictive and would be nice served with a little whipped cream and walnuts. I had them for breakfast with a little eggnog drizzled on top and a sprinkling of chopped almonds.

Ingredients:
2 lb Pumpkin or Butternut Squash
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice

Directions:
Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.

Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.

Lift the pumpkin out of the syrup and set aside. Continue to cook the syrup for another 10 minutes so that it thickens.

Place the pumpkin slices in a jar and pour the syrup over them to cover by one inch. Cool and refrigerate.

Serve with whipped cream or eggnog and chopped nuts.