Calabaza en Tacha (Mexican Candied Squash)

Squash slowly cooks in a fragrant piloncillo syrup until tender and deeply amber. Spoon the syrup over each serving.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Dessert

Cuisine Mexican

Servings 8 servings

Calories 165 kcal

3 pounds calabaza de Castilla or kabocha squash, washed and cut into 8 large skin-on wedges, seeds removed
8 ounces piloncillo, chopped or broken up
2 cups water
2 Mexican cinnamon sticks
2 whole cloves
2 wide strips orange peel, with little white pith
1 small pinch fine salt

Put water, piloncillo, cinnamon, cloves, orange peel, and salt into a wide heavy pot. Warm over medium heat, stirring occasionally, until the piloncillo dissolves, about 8 minutes.
Add the squash in a single layer where possible, skin side down. Spoon syrup over the exposed flesh. Cover and simmer gently for 35 minutes. Do not stir vigorously; use a spoon to baste every 10 minutes.
Uncover and simmer another 20 to 35 minutes, until a knife slides through the squash flesh. Remove the squash carefully to a serving dish.
If the liquid is thin, simmer it uncovered for 5 to 10 minutes until lightly syrupy. Remove cinnamon, cloves, and orange peel. Spoon the warm syrup over the squash.

Nutrition is an ingredient-based estimate; brands and portions vary.