Calabaza En Tacha Candied Pumpkin Recipe
By: Tristan Guilbeault
Instagram: @tristangcooks
“The pumpkin is a uniquely American plant, widely regarded as one of the most magical plants in all the world.”
The month is October, the season of harvesting and abundance is well under way. Thanksgiving has come and gone, and spooky season is right around the corner. This all means one thing... An overabundance of pumpkins! They may have a long shelf life. They have been purchased for ornamental use only. But did you know they can be made into sweet, tasty snacks with just a couple of household ingredients?
Traditionally known as “Calabaza En Tacha,” this is a snack made in Mexico to celebrate the Day of the Dead. Making it equally appropriate for a Halloween celebration!
Amaranth carries several varieties of squash. Kabocha, Butternut, Acorn and the classic Sugar Pie Pumpkin are all delicious varieties that will work great candied! Keep in mind that all hardy, sweeter kinds of squash will work here. However, stay away from the larger Jack O’ Lantern pumpkins you find at box stores. You will need healthy, organic squash for this recipe.
Calabaza En Tacha Candied Pumpkin
Recipe from Tristan Guilbeault
Total Time (Preparation + Cooking): 3 Hours
Ingredients
● 2kg Winter Squash, deseeded and cut into wedges
● 800g Brown Sugar or substitute sweetener (*see below for list)
● 1L Water (more if needed to cover squash)
● 1 Orange, zested and juiced (optional)
● 1 tsp Salt
● 3 Cinnamon Sticks
● 1 Star Anise
Instructions
1. Cut your squash of choice in half, take out seeds, save for next year or discard. Cut squash lengthwise in half, then cut into larger 2 inch wedges.
2. Measure out sugar, salt and water. Bring to a boil in a large pot, add cinnamon, star anise and orange. Reduce down to a low simmer and add the cut pieces of squash. Add lid, checking every 20 mins or so that the sugar is not caramelizing on the bottom.
3. The squash will be ready when it is soft but not falling apart, about 1 hour and 30 minutes. Once it is soft enough, immediately turn off heat and let cool.
4. Take out cooled pieces of squash and add to a mason jar. Reduce the liquid down until it reaches the constituency of a light maple syrup, maybe an hour. Let cool, and add to jars of squash. Screw the lids on, and store in the fridge for up to 10 days.
SUBSTITUTIONS
This recipe is very versatile. It can be made with your favourite warm spices (cinnamon, nutmeg, clove, star anise). Traditionally in Mexico, they make this recipe with piloncillo, a derivative of sugar cane that is similar to brown sugar and molasses. It may be high in sugar but it can be substituted for any dark variety of sweetener. Amaranth carries Monkfruit Sweetener by Lakanto, Organic Coconut Sugar by Wild Tusker, and Organic Dark Brown Sugar by Wholesome as well as many types of agave syrup, molasses, date syrup and maple syrup. These all will work fine in this recipe.
These delicious, sweet, syrupy pieces of squash are traditionally enjoyed with crema (Mexican sour cream), ice cream, toasted nuts and seeds (especially pumpkin). Commonly enjoyed for breakfast, dessert or as a snack. They are fantastic spread onto toast, mashed into a pie filling and can even be used to pumpkin spice up a smoothie or latte! I personally recommend eating them along with Chaeban Ice Cream and toasted almonds! For more recipes from Chef Tristan, follow him on Instagram.