Syrian Candied Gourd for Rosh Hashanah

Preheat the oven to 350 degrees. Cut the squash in half, remove the seeds and roast with the cut side down for about 30 minutes.

Meanwhile, combine the water, sugar, and lemon juice in a pot. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to a simmer and continue cooking for 20 minutes, until the syrup is thick. Add rosewater, if using.

Scoop the flesh out of the squash and mix with the syrup. Feel free to add a drop of green food coloring here.