Calabaza en Tacha
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 314
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 81
- Dietary Fiber
- 5
- Sugar
- 62
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 26
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
16 ounces piloncillo
Two 3-inch Ceylon cinnamon sticks
2 star anise, optional
1 navel orange, sliced
4 to 5 pounds kabocha squash, seeded and cut into 3-inch pieces
Directions
- Add the piloncillo, cinnamon, star anise, if using, orange slices and 6 cups water to a large heavy-bottomed pot. Heat over medium-high heat until the piloncillo dissolves and the mixture comes to a simmer, about 15 minutes.
- Remove the orange slices to a plate. Add the squash to the pot skin-side down, top with the reserved orange slices and cover with a lid. Lower the heat to medium and cook until barely tender, about 15 minutes; discard the orange slices.
- Re-cover the pot and continue to cook until the squash is tender, about another 15 minutes. Remove the squash from the syrup. Simmer the syrup until slightly thickened, about 10 minutes.
- Serve the squash with the piloncillo syrup. Or, let it cool and serve it with milk or sweetened condensed milk.
Cook’s Note
Piloncillo is similar to dark brown sugar or molasses; its flavor is robust and caramelized.