World Cuisine

  • 1 kg (2 lb) red-fleshed squash or pumpkin, peeled weight
  • 750 g (1½ lb) caster sugar
  • 1 lemon, juiced
  • 1 tablespoon cinnamon

Remove the seeds and fibre from the squash and dice the flesh very small. Drop into boiling water and cook for 5 minutes.

Drain the squash. Tip into a large saucepan, sprinkle over the sugar and pour in the lemon juice. Cook over a low heat for 15 minutes, gently stirring from time to time.

Stir in the cinnamon at the end of cooking.

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