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Calabazas dulces Calabazase en dulce Calabaza enmielada Calabaza en tacha Mexican candied pumpkin

Calabazas Dulces (Mexican Candied Pumpkin)

by Lola Dweck
Calabazas dulces, also known as calabaza en tacha, is made from sweetened pumpkin that's simmered in a spiced piloncillo syrup. It's especially delicious in the fall and to celebrate Day of the Dead.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine Mexican
Servings 12
Calories 170 kcal

Equipment

Ingredients
  

  • 5 pound pumpkin cut into large chunks (Castilla, sugar, or pie pumpkins work best)
  • 14 ounces piloncillo from about 2 piloncillo cones; each cone is approximately 6-8 ounces (or 1 ½ cups dark brown sugar)
  • 1.5 cups of water
  • 3 cinnamon sticks broken in half
  • 3 cloves

Instructions
 

  • Prep the pumpkin. Rinse the pumpkin and cut it into large chunks. You can remove the seeds and stringy flesh if desired, but I like the way they look and taste when candied, so I leave them in.
    PRO TIP: Leave the skin on, too! It creates a beautiful, rustic presentation and is hard to peel off anyway.
  • Prepare the syrup. In a large pot or saucepan, add piloncillo (or brown sugar), water, cinnamon sticks, and cloves. Cook over medium heat stirring until the piloncillo dissolves completely and forms a syrup, approximately 10 to 15 minutes. You may have to break up large chucks of piloncillo with a wooden spatula.
  • Add pumpkin and simmer. Place the pumpkin pieces into the saucepan, skin-side down. The syrup should cover the bottom of the pumpkin pieces. Cover the pot and simmer on low heat for 1 hour, or until the pumpkin becomes fork-tender and absorbs the syrup, basting the pumpkin pieces occasionally with the syrup. This process can take up to 2 hours, depending on the size and thickness of the pumpkin pieces. Remove from heat and allow to cool slightly before serving.
    PRO TIP: Only add more water if it looks like the syrup is dissolving too quickly and the pumpkin will burn. This shouldn't happen though, if you have it covered and are simmering it on low.
  • Serve and enjoy. Serve warm or at room temperature, with chopped pepitas on top, if desired. See the "How to Serve" section for more of my favorite serving suggestions.

A Note from Lola

 

WHAT IS THE BEST TYPE OF PUMPKIN TO USE FOR CALABAZAS EN TACHA?

For calabazas dulces, pumpkins with a sweet and dense flesh work best. Avoid pumpkins that are too watery or stringy like Halloween (Jack-o’-Lantern) pumpkins. Here are a few options:
  • Calabaza de Castilla, also known as musquee de provence or fairytale squash, is a type of winter squash that is commonly found in Mexico and Central America. Calabaza de Castilla is often used in a variety of dishes, including soups, stews, and desserts. It’s especially popular during the Day of the Dead celebrations in Mexico.
  • Pie pumpkins: Known for their sweet, smooth flesh, pie pumpkins are a popular choice for this dish.   
  • Sugar pumpkins: These pumpkins also have a sweet flavor and are often used in pies and other desserts.   
  • Butternut squash: While butternut squash can be used as a substitute for pumpkin in this recipe, I’d only use butternut squash if the other pumpkin varieties are no longer in season.
  • Kabocha squash: Kabocha squash will hold up well during the cooking process, but I prefer calabazas de Castilla. The texture of kabocha squash is more dense and mealy.

TIPS AND TRICKS

    • Only add more water if it looks like the syrup is dissolving too quickly and the pumpkin will burn. This shouldn't happen though, if you have it covered and are simmering it on low.
    • Use a saucepan or pot that is large enough to accommodate all of the pumpkin chunks in a single layer so that they're able to absorb the full flavor of the syrup. If you're working with a large pumpkin, you have have to use two pots or saucepans.
    • Try to find the smallest Castilla pumpkin possible, 4 to 5 pounds at most because this recipe can yield a large amount. I have seen it sold cut in half at Asian grocery stores, which s great because even half will yield a lot! Trader Joe's also has small 1 to 2 pound pie pumpkins if you're looking to create a small batch of this Mexican candied pumpkin recipe.
    • Even a small calabaza yields a large amount of calabazas en tacha, so if you too much leftover, scoop out the flesh and mash or blend it to use as a filling for sweet empanadas or pop tarts (I made a quick version with ready-made pie crust). I even froze some of the puree and used it later to make a delicious pumpkin pie.

HOW TO SERVE

Calabazas en dulce is a delicious and versatile Mexican dessert, so there are many ways to enjoy it:
  • Straight from the pot: One of the simplest ways to enjoy calabazas en tacha is to serve it warm or at room temperature straight from the pan. The sweet pumpkin and syrup are perfect on their own.
  • With milk: In my family, the most common accompaniment is warm or cold milk. It helps to balance the sweetness of the pumpkin and syrup and is served over the calabazas, the way you would serve milk over cereal.
  • As a topping: I also love it with a scoop of ice cream or whipped cream, or with greek yogurt or cottage cheese.

HOW TO STORE AND REHEAT

  • To store: Store calabazas en tacha in an airtight container in the refrigerator for up to 3 days or freezer for up to 3 months.
  • To reheat: Gently warm in a saucepan over low heat or microwave on low until heated through.

Nutrition

Serving: 3piecesCalories: 170kcalCarbohydrates: 41gProtein: 2gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 4mgPotassium: 647mgFiber: 1gSugar: 34gVitamin A: 16092IUVitamin C: 17mgCalcium: 59mgIron: 2mg
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