WhereIsMyPistachio.com Home of Turkish Antep Pistachios


- 500 gr butternut squash

- 1/2 cup granulated sugar
- 1 tbsp water
- Crushed pistachio nuts



1.  Cut the squash in chunks a bit larger than bite-size. Place them in a large pot. 
2.  Add sugar and water. Cook on low-medium heat for approximately 30 minutes without the lid on. 
3.  You'll know they're done when the water has been mostly drained and the colour of the squash darkens and they looks somewhat shiny. 

4.  Place on serving plate and let cool, then garnish with the pistachio nuts and serve.