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Calabaza Enmielda (Pumpkin with syrup) Recipe

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This recipe for Calabaza Enmielda (Pumpkin with syrup), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Lopez Kasl
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds Winter Squash (pumpkin or any orange fleshed squash)
1 1/2 cups dark brown sugar and 1 cup white sugar
( Instead of sugars can use 1 pound of piloncillo- found in mexican stores)
1 small Cinnamon stick or 1 tsp. cinnamon powder
1/3 to 1/2 cup water

Directions:
Directions:
Rinse squash or pumpkin. Cut off the top then cut the rest in half. Remove seeds and fibers then cut squash into approximately 4x4 inch sections.

Place pieces skin side up in a layer in the bottom of a large pan or saucepan. If more than one layer, place next layer skin side down. Add enough water to cover the pieces. If using pilloncillo break into pieces and scatter over squash. If using sugars, mix sugars together and sprinkle sugar mixture over the pieces. Add cinnamon stick or powder.

Cook on high heat until mixture begins to boil then lower to low medium heat, cover and cook for about 1 hour until squash is tender, well soaked in the syrup and has turned a carmel color. Check often and add a little more water to keep sugar from burning.

Serve in bowl and scoop with spoon for dessert. Can pour milk over serving and eat for breakfast. Sprinkle with cinnamon if needed.

May double or triple recipe according to weight of squash or pumpkin.

For sugar mixture can add more or less brown sugar and more or less white sugar to equal total of 2 1/2 cups of sugar mixture.

May place in baking dish and bake in 350 degree oven for about 1 hour.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a favorite dish my father Henry Lopez and my mother Helen Vallejo Lopez made for us as we were growing up. Mother still makes this special dish. This was handed down from Grandparents Emilia Picon and Martha Vallejo.

 

 

 

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