Calabaza En Tacha (Mexican Candied Pumpkin) Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.

3. Step 3

   Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.

4. Step 4

   Zest and juice the orange .

5. Step 5

   In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.

6. Step 6

   Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.

7. Step 7

   Remove from heat and let cool. Allow a long strip or two—or several smaller pieces—per portion.

8. Step 8

   Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.