- 1 1/2 cup water
- 1 cup packed brown sugar
- 1 large Mexican cinnamon stick or 3 regular cinnamon sticks
- 1/2 pound pumpkin or acorn squash, peeled and cut into 2-inch cubes
- 1/4 cup heavy cream (optional)
- 1 1/2 - 2 pints vanilla ice cream
In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.