SPICED CALABAZA: CALABAZA EN TACHA
Provided by Aarón Sánchez
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
CALABAZA EN TACHA
Make and share this Calabaza En Tacha recipe from Food.com.
Provided by drhousespcatcher
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cut the pumpkin into medium (2½" to 3" squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
- Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
- Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.
- When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
- Let cool and serve with the syrup. You can also add cold evaporated milk.
- Note time is a guess. Go by how the pumpkin looks.
Nutrition Facts : Calories 491.8, Fat 0.2, SaturatedFat 0.1, Sodium 49, Carbohydrate 126.3, Fiber 1.2, Sugar 113.2, Protein 2.4
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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.
- Lower heat, cover pot and simmer. Cook for about 20-30 minutes, it will be ready when pumpkin is tender, and it has soaked some of the syrup.
- Once the pumpkin is cooked, removed from the pot using a large slotted spoon and transfer to a tray, cover with aluminum foil to keep warm while the syrup keeps cooking and reduces.
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