A Soft, sweet cinnamony goodness! Add some raisons, dried cranberries or apricots to this and sprinkle the finished product with some toasted pumpkin seeds. Put some over your cake, ice cream, waffles or even fill your empanadas with it. Anyway you eat this, its delicious!
Candied Pumpkin
Course: DessertCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesA taste of Autumn!
Ingredients
1 Medium pumpkin or winter squash
2 large Sugar cones (Piloncillo Panela)
5-6 sticks Cinnamon
Enough water to just cover squash
1/4 cup Raisins, golden raisin, dried cranberries or apricots *Optional
Directions
- Was, cut and remove seeds from squash. Remove rind if desired. Cut into 1 inch cubes, 2 in strips or however you like them. Place into pan with water, sugar, raisins (optional) and cinnamon.
- Bring to a boil, turn heat down to a medium-low and simmer until fork tender.
- Pull squash from pan and bring back up to a boil. Boil 5 – 10 minutes until water thicken slightly and spoon over squash.
