Calabaza en tacha mexicana

Ingredientes

• 3 pounds Mexican pumpkin (or winter pumpkin)
• 2 sticks cinnamon
• 9 oz piloncillo
• water (as needed)

Preparación

1. 1

   Wash the pumpkin under cold water, pat dry it, and cut it into chunks.

2. 2

   Place piloncillo and pumpkin chunks in a large stock pot, and add the cinnamon sticks.

3. 3

   Cover the ingredients with ½ inch water and bring to a boil.

4. 4

   Cover the pot, turn the heat to medium-low and simmer for about 1 hour or until the pumpkin, including the skin, is fork-tender.

5. 5

   Remove the pumpkin chunks and place them on a serving plate.

6. 6

   Turn the heat to high and allow the syrup to boil until it thickens a bit (about 4-5 minutes).

7. 7

   Serve the candied pumpkin warm and drizzled with the syrup.