A classic Mexican sweet pumpkin dessert, featuring tender calabaza simmered in a rich syrup of piloncillo and cinnamon. It is a beloved treat for Dia de Muertos.
Calabaza en Tacha: Day of the Dead Dessert
A classic Mexican sweet pumpkin dessert, featuring tender calabaza simmered in a rich syrup of piloncillo and cinnamon. It is a beloved treat for Dia de Muertos.
Ingredients
- 2 lbs sweet pumpkin (like kabocha or butternut squash) peeled and cut into 2-inch chunks ensure good quality
- 1 cup piloncillo chopped (or dark brown sugar)
- 2 cinnamon sticks whole
- 1 orange zest strip optional
Instructions
- Prepare the pumpkin: Peel the sweet pumpkin and cut it into approximately 2-inch chunks. Set aside.
- Make the syrup: In a large pot or Dutch oven, combine the chopped piloncillo (or brown sugar), water, cinnamon sticks, orange zest (if using), and a pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally until the piloncillo fully dissolves. Reduce the heat and let it simmer gently for 5-7 minutes to allow the flavors to meld.
- Simmer the pumpkin: Carefully add the prepared pumpkin chunks to the simmering syrup. Arrange them in a single layer if possible. Ensure the pumpkin is mostly submerged in the liquid; if not, add a little more water until it is. Bring the mixture back to a gentle simmer, then cover the pot and cook for 30-45 minutes, or until the pumpkin is tender, translucent, and has absorbed the delicious syrup. Stir very gently once or twice to prevent sticking.
- Reduce the sauce: Remove the lid from the pot and continue to simmer the pumpkin for another 10-15 minutes. This step allows the syrup to thicken slightly and beautifully glaze the pumpkin pieces.
- Serve: Remove the pot from the heat and let the Calabaza en Tacha cool slightly before serving. It can be enjoyed warm or at room temperature. Garnish with a drizzle of milk or a dollop of crema Mexicana, if desired.
Notes
For an extra layer of flavor, add a strip of orange zest or a few whole cloves to the syrup while simmering. Serve warm with a drizzle of milk, crema Mexicana, or a scoop of vanilla ice cream. This dish can be made ahead and stored in the refrigerator for up to 3-4 days.
