Mexican cuisine · Desserts & Sweets

Squash in Piloncillo Syrup

Squash pieces simmered in cane sugar syrup with cinnamon and orange until soft and dark-glazed.

Ingredients · for 6 servings

• 1.2 kg hokkaido or butternut squash
• 300 g piloncillo (or brown sugar)
• 400 ml water
• 2 cinnamon sticks
• 3 cloves
• 2 oranges (juice and zest)
• 1 pinch salt

Instructions

1. Wash the squash, halve it, remove the seeds and cut it, skin on, into pieces about 5 cm; thinly peel the zest from one orange and juice both oranges.
2. Roughly chop the piloncillo and dissolve it with the water, cinnamon sticks, cloves and orange zest into a dark syrup in a wide pot over medium heat for 8 min.
3. Add the orange juice and a pinch of salt and boil the syrup uncovered for 3 min so it gains body.
4. Layer the squash pieces tightly, cut side down, cover and let simmer over low heat for 35–40 min, basting with syrup every 10 min.
5. Remove the lid and reduce uncovered for another 10–12 min, until the squash is soft but still holds its shape and the syrup is visibly thick.
6. Carefully lift the pieces into bowls, generously drizzle with syrup and serve warm or cold.