Kataifi with Candied Pumpkin and Yogurt Recipe | Epicurious

Name: Kataifi with Candied Pumpkin and Yogurt Recipe | Epicurious
Ingredients: 1 1/2 cups plain yogurt (14 ounces; not nonfat); 1 cup plus 1 1/2 tablespoons mild honey; 2 cups water; 1/3 cup granulated sugar; 3 (3- by 1/2-inch) strips fresh lemon zest; 3 tablespoons fresh lemon juice; 1/2 teaspoon cinnamon; 1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly; 3 tablespoons confectioners sugar; 1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed; 1/2 cup sliced almonds (2 ounces), coarsely chopped; a nonstick muffin tin with 12 (1/2-cup) muffin cups

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A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.

Keywords

middle eastern
pumpkin
yogurt
almond
butternut squash
nut free
vegetarian
make ahead
thanksgiving
gourmet

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Ingredients

1 1/2 cups plain yogurt (14 ounces; not nonfat)
1 cup plus 1 1/2 tablespoons mild honey
2 cups water
1/3 cup granulated sugar
3 (3- by 1/2-inch) strips fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
3 tablespoons confectioners sugar
1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed
1/2 cup sliced almonds (2 ounces), coarsely chopped
a nonstick muffin tin with 12 (1/2-cup) muffin cups