Calabaza en Tacha

Name: Calabaza en Tacha
Cuisine: Mexican
Ingredients: 1 pumpkin, 4–5 lb (1.8–2.3 kg); 2 cups (475 ml) water; 3 cinnamon sticks; 5 whole cloves; 1 whole star anise pod; 1 cinnamon stick; ¼ cup (60 ml) water; ½ lb (225 g) piloncillo, chopped, or 1 cup (210 g) packed dark brown sugar; ½ lb (225 g) piloncillo, chopped, or 1 cup (210 g) packed dark brown sugar; Whole milk or sweetened condensed milk, for serving; Whole milk or sweetened condensed milk, for serving

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

Make this traditional pumpkin dish as a side or a dessert. I have included it here in the Halloween section, but it is also a great addition to the Día de los Muertos or Thanksgiving table. If you can’t find pumpkin, butternut squash is a good substitute.

Ingredients

1 pumpkin, 4–5 lb (1.8–2.3 kg)
2 cups (

Americas
Mexico
Dessert
Gluten-free
Central America
Vegetarian
Thanksgiving
Halloween

Method

Rinse off the exterior of the pumpkin in cool or warm water, then, using a large serrated knife, cut the pumpkin in half through the stem end. Using a spoon, scoop out the pumpkin seeds and the stringy pulp layer. Discard the seeds (or save for roasting; see Cook’s Note) and pulp. Cut the pumpkin into slices 3–4 inches (7.5–10 cm) thick, leaving the skin