Calabaza En Tacha Mexican Candied Pumpkin Food

SPICED CALABAZA: CALABAZA EN TACHA

Spiced Calabaza: Calabaza en Tacha image

Provided by Aarón Sánchez

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 cone piloncillo
1/2 cup granulated sugar
1 cup water
2 sticks canela (cinnamon)
1 cup orange juice
1/2 pound unsweetened butter
2 medium size calabazas, seeded and quartered

Steps:

Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through.

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Cut the pumpkin in 3″ sections, serving size. Remove seeds and strings if you prefer to use the seeds separately, or you can cook them too with the syrup. Place Piloncillo cones, cinnamon sticks and orange slices in a large and heavy pot.
Add four cups of water and turn heat to medium-high until it starts boiling. The piloncillo cones will start to dissolve, stir occasionally. Once the piloncillo has dissolved, place some pumpkin pieces with the skin side down and then the rest of the pumpkin with the skin side up. If you see that the pieces aren’t covered with the liquid from the piloncillo, don’t worry, the pumpkin will release some of their own juices, and steam will also help with the cooking.
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