The sweet that starts with pumpkin peel

Pumpkin peel is usually left behind without much discussion. The pumpkin is cut, the inside is cleaned, and the rest goes another way. What is curious is that, when properly cooked, the peel completely loses its toughness and becomes a perfect base for an intense sweet, with a soft texture and deep flavour.

If you received a box this month, there is a good chance it included a butternut squash. It is a typical vegetable for this time of year, resilient, versatile and designed to last longer at home, which makes it especially suited to slow recipes like this one, where time and texture make all the difference.

In this recipe, time does the heavy lifting and the spices simply accompany. The result is a sweet that is not excessive or cloying, and that works both in small amounts and as a base for other desserts. You will need:

• Well-washed pumpkin peels
• Sugar (white or brown)
• Water
• Cinnamon stick
• Orange or lemon peel
• Cloves or nutmeg (optional)

Cut the pumpkin peels into small pieces. Place them in a saucepan and cover with water just until submerged. Add the sugar, cinnamon and citrus peel. Cook over medium heat until the peels are very soft. Remove the spices and blend until smooth. Return to the heat and let it reduce slowly, stirring occasionally, until it reaches a thicker texture.

Taste and adjust the sugar at the end, if necessary. Let it cool before storing. This sweet works perfectly with bread, plain yoghurt or as a base for cakes and baked desserts.