Mexican cuisine · Desserts & Sweets

Calabaza en Tacha

Pumpkin chunks simmered to a glossy finish in dark piloncillo syrup with cinnamon, cloves and orange zest.

Ingredients · for 6 servings

• 1.5kg kabocha squash
• 400g piloncillo (or brown sugar)
• 500ml water
• 2 cinnamon sticks
• 4 cloves
• 1 organic orange
• 1 pinch salt

Instructions

1. Wash the squash, halve it, remove the seeds, and cut it — skin on — into roughly 6cm chunks; the skin holds the pieces together while cooking.
2. Roughly chop the piloncillo and dissolve it in a wide pot over medium heat with the water, cinnamon sticks, cloves and the thinly peeled orange zest, stirring for 8–10 min. into a dark syrup.
3. Layer the squash pieces cut-side down closely in the syrup and sprinkle with a pinch of salt.
4. Cover and let simmer gently for 45–55 min., basting with the syrup every 15 min., until the squash is tender and glazed dark on the outside.
5. Remove the lid and reduce the syrup uncovered for another 10 min., until it clings thickly to the ladle.
6. Carefully lift the pieces into bowls, drizzle generously with the syrup, and serve lukewarm or cold.