Mexican Sweet Pumpkin

1. 1

   Into a large saucepan, add the piloncillo (brown sugar), anise, cinnamon and water. Let it come to a boil over high heat, stirring until the piloncillo dissolves completely and forms a syrup. This specific type of pumpkin loses a lot of liquid when cooking, so if at this stage, you see a very thick syrup I recommend that you don't add extra water.

2. 2

   Add the pumpkin chunks into the saucepan, with the pulp facing down. Cover with a lid and bring to a boil. Reduce heat to medium and let it simmer until the pumpkin is tender (about an hour). It should be fork-tender when done. Stir to coat the pumpkin in the sauce. Remove from heat. Remove anise and cinnamon.

3. 3

   It is better to let it rest in the refrigerator for at least a day to take more flavor. The chunks of pumpkin are served in a bowl with the syrup drizzled over top. It can be served hot or cold.

4. 4

   Notes:

5. 5

   - Serve with milk, so it balances the sweetness of the syrup.

6. 6

   - Calabaza de Castilla (Cucurbita moschata) is a variety of pumpkin. It's big, with a hard shell and a light orange flesh.

* Per serving · 4 servings · Values may vary.

No additional tips available.