Calabaza
Enmielada - (
Honeyed Squash )
Classic
Latin American Recipe
Serves:
6
Ingredients:
1 – 3 lb. Butternut or Hubbard Squash (or 3 one-pound Acorn
Squashes)
1 lb. Mexican Piloncillo (broken into pea-size pieces, or 2 cups
darkbrown sugar)
1/2 cup Water
1 cup Heavy Cream (stiffly whipped - optional)
Procedures:
If you are using the butternut or Hubbard squash, with a sharp
knife cut it in half lengthwise and divide each half, as equally
as possible, into 3 pieces. If you are using acorn squash, cut
each one in half. In either case, remove all the seeds and cut
away any stringy filaments. Pour the water into a 12-inch skillet
or shallow flameproof casserole, and in it arrange the pieces
of squash side by side. Sprinkle each piece with the piloncillo
or brown sugar, and bring the water to a boil over high heat.
Then reduce the heat to its lowest point, cover the pan and simmer
for 1 hour, basting the squash every 10 minutes with the pan liquid.
When the squash is tender but not mushy, turn off the heat and
let the squash cool in the pan to room temperature.
To
Serve: Arrange the squash on a platter or in individual
dessert bowls, and spoon over it a little of its cooking liquidónow
a syrup. If you like, top each piece of squash with whipped cream.
Other
Related Links:
Classic
Latin American Recipes