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1 1/2 cups plain yogurt (400 g; not nonfat)
1 cup plus 1 1/2 tablespoons Cretan honey (preferably)
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
800 g sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut in to 1.5 cm cubes (4 cups)
6 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons icing sugar
120 g kadaifi (shredded phyllo dough), thawed
1/2 cup sliced almonds (60 g), coarsely chopped

Cooking process:
Yield: Makes 12 servings
Stir yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved.
Meanwhile bring water, granulated sugar, lemon zest and juice, cinnamon, and remaining cup honey to a boil in a 3- to 4-litre heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.
Put oven rack in middle position and preheat oven to 375°F. Stir together butter and icing sugar until combined well. Gently pull apart strands of kadaifi in a large bowl to loosen, then toss with butter mixture and almonds until coated well. Divide kadaifi among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests. Bake kadaifi until the outsides are golden, 12 to 18 minutes (check by gently lifting one out of a muffin cup with a paring knife or small offset spatula), then cool completely in tin on a rack.
Transfer kadaifi nests to serving plates. Just before serving kadaifi, spoon about 1/3 cup pumpkin into each nest, then drizzle each with about 1 1/2 tablespoons syrup and top with a tablespoon of yogurt.

• Pumpkin in syrup can be cooked 3 days ahead and cooled completely, then chilled (together) in an airtight container. Bring to room temperature before proceeding.
• Kadaifi nests can be made 1 day ahead and kept in muffin tin, covered tightly with plastic wrap, at room temperature.

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