The real magic happens when you pick out your toppings.
Here’s how it all comes together: First, in a baking dish, you toss sliced squash with granulated sugar and let it sit at room temperature overnight. The sugar draws out juices from the squash while it rests and transforms into a sweet, sticky syrup at the bottom of the pan. When you’re ready to bake, you’ll spoon it over the slices until they’re coated and glistening. You then transfer the baking dish to the oven for one hour, pulling it out periodically to baste the pieces in syrup again.
The real magic with this dessert comes with that topping moment, when you can tap a bunch of different drizzles and sprinkles and scoopables to finish your slices of candied squash. Khan recommends tahini, date syrup, and crushed walnuts—a dreamy bright-and-nutty combination, to be sure—but that’s just a jumping-off point.
I’ve found nearly anything works as a finishing touch to this dish, especially things in the fruity, rich, spiced, and creamy categories, which play quite nicely with squash’s tender and very slightly vegetal vibe.
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