Photo Credit: Aaron Colussi
Calabaza en Tacha (Candied Squash)
A twist on the Mexican class of candied pumpkin, this dish can be served as a dessert, a snack, or for breakfast.
Share this Post
- 1 medium acorn squash, about 4–5 pounds
- 2 small piloncillo cones, about 16 ounces total (can also substitute 16 ounces of light or dark brown sugar)
- 3 cinnamon sticks, whole or cut in half
- 1 orange sliced
- 4 cups of water
- ½ pound of panela, Asiago or Muenster cheese
- Cut squash into 3-inch sections. Remove seeds.
- Place piloncillo cones, cinnamon sticks and orange slices in a large, heavy pot.
- Add 4 cups of water, and turn heat to medium-high until liquid starts boiling; the piloncillo cones will start to dissolve. Stir occasionally. Once piloncillo has dissolved, place some squash pieces with skin side down and then the rest of the squash with the skin side up. If you see that the pieces aren’t covered with liquid from the piloncillo, don’t worry: The squash will release some of its own juices, and steam will also help with the cooking.
- Reduce heat, cover pot, and simmer. Cook 20–30 minutes; food will be ready when squash is tender and has soaked up some of the syrup.
- Once squash is cooked, remove from pot using a large slotted spoon, and transfer to a tray. Cover to keep warm while syrup keeps cooking and reduces.
- Return syrup to boil, turning heat to medium-high. Keep cooking, stirring occasionally until it thickens. Return squash pieces to pot, and spoon syrup all over the pieces.
- Serve warm or at room temperature with a drizzle of syrup and a piece of sliced cheese on the side to balance sweetness with the savory cheese flavor.
Calories: 317kcal | Carbohydrates: 62g | Protein: 2g | Fat: 7g | Sodium: 191mg | Fiber: 2g | Sugar: 56g
Rate This Recipe
Share this Post