Dessert

Candied Pumpkin – Calabaza en Tacha

Candied Pumpkin – Calabaza en Tacha

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<p><em>Calabaza en Tacha</em>, or Candied Pumpkin, is a traditional Mexican recipe of <em>calabaza</em> (a type of winter squash) cooked in brown sugar cane syrup. It is said that this recipe dates back to pre-Hispanic times in Mexico, when the native Tarascans living in the northwestern state of Michoacán sweetened pumpkins with honey. Now, in Mexico, <em>Calabaza en Tacha</em> is prepared especially for the Day of the Dead – a holiday that honors the life of those who have died. </p> <p>As the<em> calabaza</em> cooks in the sugar cane, it becomes sweet and tender, while taking on the color and taste of the syrup glaze.</p>

Total Time

70m

Prep Time:15m

Yields:8 Servings

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Ingredients

1

<p><span> </span><em>calabaza</em><span> (4-5 lbs.) or other 4-5 lb. winter squash, like butternut squash or sugar pumpkin</span></p>

2 cones
(8 oz. each)

GOYA® Brown Sugar Cane – Piloncillo

1

<p><span>orange, zested and juiced (about 2 tbsp. zest and ¼ cup juice)</span></p>

4

GOYA® Whole Cinnamon

Directions

Kitchen View

Step 1

<p><span>Cut </span>calabaza<span> in half. Scoop out seeds and stringy flesh. Discard stringy flesh, and reserve seeds for another use, if desired. Cut </span>calabaza<span> into 3” pieces; set aside.</span></p>

Step 2

<p><span>Add 8 cups water to medium heavy pot over medium-high heat. Add brown sugar cane cones. Bring water to boil, stirring occasionally, until sugar dissolves. Stir in orange juice, orange zest and cinnamon sticks. Add reserved </span>calabaza<span> pieces to sugar mixture; return sugar mixture to boil. Reduce heat to medium low. Simmer, without stirring, until </span>calabaza<span> is completely tender and syrup seeps into flesh, about 30 minutes.</span></p>

Step 3

<p><span>Using large slotted spoon, transfer cooked </span><em>calabaza</em><span> to serving tray. Cover with foil; set aside. Using slotted spoon, remove and discard cinnamon sticks and any loose </span><em>calabaza</em><span> skins from liquid.</span></p>

Step 4

<p><span>Return liquid to boil over medium-high heat. Boil, stirring occasionally, until liquid reduces to thick syrup that coats the back of spoon (about 3 cups), 25-30 minutes.</span></p>

Step 5

<p><span>Drizzle reserved </span><em>calabaza</em><span> with syrup; Serve </span><em>calabaza</em><span> warm, or at room temperature. Alternately, ladle reserved <em>calabaza</em> into small serving bowl, drizzle with syrup and serve with milk or ice cream.</span></p>

Products in this Recipe

Brown Sugar Cane – Piloncillo

Brown Sugar Cane – Piloncillo
Whole Cinnamon
Whole Cinnamon

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Recipe Tags

Dessert

Mexico

Vegan

All-Ocassion

Over 60 minutes

Mexican

Winter

Candy

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