4-5 lbs. calabazaor other 4-5 lb. winter squash, like butternut squash or sugar pumpkin
2 cones (8 oz. each) GOYA® Brown Sugar Cane – Piloncillo
2 tbsp. orange zest
¼ cup juice orange juice
4 GOYA® Whole Cinnamon
Tacha pumpkin is a traditional Mexican recipe for the Day of the Dead. It is a sweet Castile pumpkin candy accompanied by brown sugar cane and guava. Easy to prepare, its delicious, homemade flavor is perfect during the autumn when pumpkin is in season.
How to Make Candied Pumpkin:
- Cut the calabaza in half. Scoop out the seeds and stringy flesh. Discard the stringy flesh but reserve the seeds for using in another dish, if desired. Cut the calabaza into 3” pieces and set aside.
- Add 8 cups water to a medium heavy pot over a medium-high heat.
- Add the brown sugar cane cones.
- Bring the water to a boil, stirring occasionally, until the sugar dissolves.
- Stir in the orange juice, orange zest, and cinnamon sticks.
- Add the reserved calabaza pieces to the sugar mixture and return the sugar mixture to the boil.
- Reduce the heat to medium low. Simmer, without stirring, until the calabaza is completely tender and the syrup seeps into the flesh, about 30 minutes.
- Using a large slotted spoon, transfer the cooked calabaza to a serving tray.
- Cover with foil and set aside.
- Using a slotted spoon, remove and discard the cinnamon sticks and any loose calabaza skins from liquid.
- Return the liquid to a boil over a medium-high heat. Boil, stirring occasionally, until the liquid reduces to a thick syrup that coats the back of a spoon, 25-30 minutes.
- Drizzle the reserved calabaza with syrup.
- Serve the calabaza warm, or at room temperature.
- Alternately, ladle the reserved calabaza into a small serving bowl, drizzle with syrup, and serve with milk or ice cream.