Mexican Pumpkin In Brown Sugar

1. 1

   Scrape the seeds out of the pumpkin wedges.

2. 2

   Pack the wedges together in a heavy-based flameproof casserole.

3. 3

   Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.

4. 4

   Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water.

5. 5

   Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.

6. 6

   Using a slotted spoon, transfer the pumpkin to a serving dish.

7. 7

   Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.