Calabaza en Tacha

Ingredients

• 1.5 lbs sugar pumpkin or kabocha, cut into 2-inch wedges, seeds removed
• 8 oz piloncillo (raw cane sugar cone), roughly chopped
• 2 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise
• 1 orange, zest peeled in wide strips
• 1 tablespoon fresh orange juice

Steps

1. 1

   1. Combine the piloncillo and water in a wide, heavy pot over medium heat, stirring occasionally until the piloncillo fully dissolves into a syrup.

2. 2

   2. Add the cinnamon sticks, cloves, star anise, and orange zest strips to the syrup and simmer for 5 minutes to infuse.

3. 3

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

4. 4

   4. Cover and cook over medium-low heat for 30 minutes, then uncover and baste the wedges with the syrup every 10 minutes.

5. 5

   5. Continue cooking uncovered for another 20–25 minutes until the pumpkin is fork-tender and the syrup has thickened into a sticky glaze that coats the wedges.

6. 6

   6. Transfer wedges to a plate and spoon syrup generously over the top; serve warm or at room temperature.