← Nouns Cooking · Mexican

Ingredients

• 2 kg pumpkin or firm squash, seeded and cut into large wedges, skin on
• 500 g piloncillo (or dark brown sugar), roughly chopped
• 2 Cinnamon stick
• 4 whole cloves
• 1 orange, peel cut in wide strips
• 500 ml Water

Method

1. Put the water, piloncillo, cinnamon, cloves and orange peel in a wide heavy pot and heat gently, stirring, for 8–10 min, until the sugar dissolves into a syrup.
2. Arrange the pumpkin wedges in the pot skin-side down in snug layers.
3. Cover and simmer over low heat for 45 min, spooning syrup over now and then.
4. Uncover and cook for 30–40 min more, basting often, until the pumpkin is dark, glossy and very tender and the syrup has thickened.
5. Serve warm or at room temperature with the syrup spooned over, and a splash of cold milk if you like.

Tips

• Heavy-skinned pumpkins (like the Mexican tamalayota or a crown prince) keep their shape best.
• The same method works with sweet potatoes (camote en dulce).

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Isabel Eats Mexico in My Kitchen