Calabaza en Tacha
Tender Castilla squash cooked in piloncillo syrup with cinnamon and guava. Traditional sweet.
60 min4 servingsEasyMexican
274kcal / serving
3.2 gprotein
69.2 gcarbs
0.5 gfat
Ingredients
- 1 kg Castilla pumpkin
- 200 g Piloncillo
- 500 ml Water
- 2 sticks Cinnamon sticks
- 2 pieces Guavas
Directions
- Cut the Castilla squash into large chunks (5-7 cm), keeping the rind on. Remove seeds and strings.
- Place the squash in a pot. Add the piloncillo, water, and cinnamon sticks.
- Add the guavas, cut into quarters or halves.
- Cook over medium-low heat, covered, for 45-60 minutes or until the squash is tender.
- Serve the squash warm or cold with its syrup.
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