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CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN)

By
Chelsie Kenyon
Chelsie Kenyon
 * 
 * 
 * 

Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer
and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 10/12/22
Tested by
Diana Rattray
Tested by Diana Rattray
 * 
 * 
 * 

Southern-cuisine expert and cookbook author Diana Rattray has created more than
5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
(19)
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The Spruce Eats / Preethi Venkatram

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
19 ratings

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The flavors in this dish are similar to those in candied “yams” or sweet
potatoes, but unlike that iconic American Thanksgiving dish, candied pumpkin is
not generally served as a side dish. Calabaza en tacha is enjoyed in Mexico as a
dessert, snack, or even as breakfast. It is also one of the most common foods
placed on family altars for Day of the Dead holiday.



In Mexico, candied pumpkin is usually made with calabaza de Castilla, a rustic,
lighter-colored squash with a tough rind, or with a similarly large, very dark
green—nearly black—squash. Sometimes holes are drilled in the squash (to allow
the steam out and the syrup in) and it is candied whole; at other times, the
vegetable is cut into wedges or strips—rind still on—and prepared in large
pieces. Feel free to use the bright orange Halloween pumpkin to make this,
though, and to cut it into smaller pieces if that seems more manageable.



Regardless of the type of squash you use, don't forget to keep the seeds of it
to toast and make pepitas.

"The candied pumpkin was delicious and extremely easy. I couldn't find
piloncillo in my area, so I used dark brown sugar. The sweet cinnamon-flavored
syrup penetrates the pumpkin pieces. The candied pumpkin was excellent with a
scoop of vanilla ice cream." —Diana Rattray


A Note From Our Recipe Tester


INGREDIENTS

 * 5 pounds pumpkin, or similar winter squash

 * 1 medium orange

 * 2 pounds (900 grams) piloncillo, or brown sugar

 * 4 cups (1 liter) water

 * 4 cinnamon sticks





STEPS TO MAKE IT

 1. Gather the ingredients.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    

 2. Cut the stem off of the pumpkin. Cut the pumpkin in half crosswise and
    scrape out the seeds and stringy parts, saving seeds to make pepitas, if you
    like.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    

 3. Leaving the rind on, cut each piece in half lengthwise again and again until
    you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it
    into smaller pieces.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    

 4. Zest and juice the orange.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    

 5. In a large saucepan, bring orange zest and juice, piloncillo or brown sugar,
    water, and cinnamon sticks to a boil.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    

 6. Add the pumpkin pieces and reduce to a simmer. Cover and simmer until
    pumpkin is fork tender, about 1 hour. Uncover the pan for the last 20
    minutes or so of simmering so the liquid reduces to a glaze.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    

 7. Remove pan from heat and let cool (the glaze will thicken slightly). Serve
    at room temperature (one portion is about 1 or 2 long strips or several
    smaller pieces), spooning a little of the glaze over the pumpkin pieces. Eat
    with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon
    sticks) in the dish.
    
    
    
    The Spruce Eats / Preethi Venkatram
    
    
    VARIATIONS
    
    Candied pumpkin is wonderful on its own, but if you’d like to vary it a bit,
    consider one or more of the following.
    
     * Increase the spice flavors with 1 whole star anise, 2 whole cloves, and 2
       allspice berries.
     * Add 1 sliced orange for a more pronounced orange flavor.
     * Pour a little liquid crema or evaporated milk over each portion.
       Alternatively, add a dollop of whipped cream.
     * Sprinkle a few shelled, toasted, and salted pepitas over the pumpkin.
     * Top with a few raisins, dried cranberries, or chopped prunes, pecans, or
       walnuts.
     * Serve the candied pumpkin over vanilla ice cream.
    
    
    HOW TO STORE
    
     * Refrigerate leftover candied calabaza in an airtight container and
       consume within 5 days.
     * Leftover candied pumpkin may be mashed and used in any recipe calling for
       pumpkin purée, but be sure to reduce the sugar accordingly. Add it to
       pumpkin pancakes, a pumpkin spice latte, doughnuts, or pumpkin crème
       brûlée.
    
    8 Pumpkin Desserts to Get You in the Fall Mood
    

 * Exploring Mexican Food
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Nutrition Facts (per serving) 615 Calories 1g Fat 157g Carbs 4g Protein

Show Full Nutrition Label
×

Nutrition Facts Servings: 6 to 8 Amount per serving Calories 615 % Daily Value*
Total Fat 1g 2% Saturated Fat 0g 1% Cholesterol 0mg 0% Sodium 41mg 2% Total
Carbohydrate 157g 57% Dietary Fiber 12g 42% Total Sugars 132g Protein 4g Vitamin
C 119mg 595% Calcium 230mg 18% Iron 2mg 13% Potassium 1114mg 24% *The % Daily
Value (DV) tells you how much a nutrient in a food serving contributes to a
daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be
considered an estimate.)

Recipe Tags:

 * pumpkin
 * candied pumpkin
 * breakfast
 * latin

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