Candied pumpkin (Calabaza en Tacha) is a traditional dish served during the early November Day of the Dead holiday. It is an easy dish of Winter squash simmered in a sweet syrup flavored with oranges, spices and brown sugar.
Mexican crema and fresh pepitasfor serving additions
Instructions
Make the syrup: add water, sugar, spices, pumpkin seeds and orange slices to a large pot or dutch oven. Bring the heat up to medium high to dissolve the sugar (stirring), and when sugar is dissolved turn heat down to maintain a simmer.Simmer for about 20 minutes or until liquid releases the aromas and becomes a little syrupy.
4 cups water, 8 ounces brown sugar, 2 teaspoons molasses, 2 6” cinnamon sticks, 1 orange, 6 cloves, 1 star anise, 1/2 teaspoon kosher salt, 1/4 cup pepitas
While the syrup is cooking, slice the pumpkin into wedges or a shape that will fit into the pot you are using. I sliced mine into slices about 1 1/2” thick and about 5” long for a large dutch oven.Once sliced, use a sharp knife to carefully poke some holes into the rinds so the syrup can penetrate to the squash flesh.
3 pounds Winter squash
Add the pumpkin slices to the pot of syrup, rind side down. It’s OK if they are not completely covered, as they will release some of their own juice.Simmer for about 30 minutes, or until the squash is soft enouth that a fork will easily penetrate the flesh.Remove from heat and let it sit for another 10 minutes. Serve with a side of Mexican crema and some fresh pepitas.
Mexican crema and fresh pepitas
Video
Notes
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!