Candied Pumpkin (Calabaza en Tacha)
- 1 calabaza squash (4-5 pounds) or other winter squash like butternut or sugar pumpkin
- 2 cones brown sugar cane (Piloncillo)
- 1 orange, zested and juiced
- 3 to 4 Mexican cinnamon sticks
- Whipped cream or ice cream for serving (optional)
- Cut squash in half. Scoop out and discard seeds and stringy flesh. Cut squash into 12 wedges or 3-inch pieces.
- Add 8 cups of water to a large heavy-bottomed pot or Dutch oven. Add brown sugar cane cones and bring to a boil.
- When sugar dissolves, stir in orange juice, zest, and cinnamon sticks.
- Add the squash wedges and return to a boil. Reduce heat to medium-low. Loosely cover and simmer until squash is completely tender, about 30 to 40 minutes.
- Transfer the squash to a platter using a slotted spoon. Cover squash with foil.
- Remove and discard cinnamon sticks. Strain liquid into a bowl to remove cinnamon bits, zest, and any solids.
- Pour the liquid back into the pot and bring to a boil.
- Cook until liquid reduces to a syrup (similar consistency to maple syrup), about 30 to 45 minutes.
- Serve squash warm or at room temperature. Drizzle squash with syrup and top with whipped cream or ice cream if desired.
Notes: Calabaza squash is also called West Indian Pumpkin.
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