Calabaza en Tacha

Ingredients

• 1.5 lbs sugar pumpkin or kabocha, cut into 2-inch wedges, seeds removed
• 8 oz piloncillo (two 4-oz cones), roughly chopped
• 2 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise
• 1 strip orange zest, about 3 inches
• 1 tablespoon fresh orange juice

Steps

1. 1

   1. Combine piloncillo and water in a wide, heavy-bottomed pot over medium heat, stirring until the piloncillo fully dissolves into a syrup, about 5 minutes.

2. 2

   2. Add cinnamon sticks, cloves, star anise, and orange zest to the syrup and bring to a gentle simmer.

3. 3

   3. Nestle pumpkin wedges skin-side down in a single layer in the syrup, then pour orange juice over them.

4. 4

   4. Cover and cook on low heat for 40 minutes, basting occasionally, until the pumpkin is completely tender when pierced with a fork.

5. 5

   5. Uncover, raise heat to medium, and simmer for 10–15 more minutes until the syrup reduces into a thick, sticky glaze that coats the wedges.

6. 6

   6. Transfer wedges to a plate and spoon the remaining syrup generously over the top before serving warm.