I've had my eye on this recipe since it appeared in the December 2010 issue of Fine Cooking magazine. It's written by Anita Chu, a pastry chef, blogger and author, and I've been a fan of her sweet blog, Dessert First, for years now. I kept a few yuzu intently for this purpose after making the jam and turns out I had exactly the amount the recipe called for. I'm notorious for not following recipe instructions to the tee, and sure enough, I glanced over the last part where it specifically said to sievethe peels after tossing them around the sugar. My candied peels are a little chunky with crusted sugar, and not quite as elegant as Anita's, but they are still good to use.
I used the remaining syrup from simmering the peels and poured about 2 tablespoons, along with another couple tablespoons of the reserved yuzu juice, topped it off with some carbonated mineral water and ice, and voila, yuzu squash.