Pumpkin is classic symbol of Halloween. Jack O Lanterns glow throughout the night. Homes, businesses, and yards are decorated with all types and sizes. What I discovered recently is what some consider pumpkin is really squash. It depends on where you are too. All winter squashes are called pumpkins in many parts of the world. So it can be confusing that Candied Pumpkin (Calabaza en Tacha) is made with a winter squash that is also called a pumpkin.
So what lead me to posting about pumpkin? It all started with the announcement of a Halloween event for Sunday Supper. I wanted to do something different. That lead me to searching for Day of the Dead recipes. Day of the Dead is a Mexican holiday that coincides with Halloween. I found where candied pumpkin is one of the dishes commonly served for Day of the Dead. I became very excited about the recipe because it gave me the opportunity to cook with ingredients I haven't used before.
What are those ingredients? First is the pumpkin or rather squash... let me clarify. It's calabaza squash which is a winter squash also known as West Indian pumpkin. I've only seen it used to decorate with and never imagined cooking one. Then there is Piloncillo which is pure, unrefined cane sugar formed into cones. It tastes similar to brown sugar with a slight molasses flavor. A new sugar to try? Oh yea! Finally is the large Mexican cinnamon sticks. These sticks are much thicker than the ones typically found in the spice section at the grocery store. I found both the Piloncillo and cinnamon at a Latin market. The only ingredient I've used before is an orange.
Notes on the candied pumpkin (Calabaza en Tacha): If you make this for one reason only it will be for the syrup. When you reduce down the cooking liquid into the dark brown syrup you will have something special. I will use it for much more than drizzling over the squash. And speaking of the squash... I thought baked acorn squash topped my list however this now ranks higher. The sweet, tender, cinnamon-infused pumpkin is a real treat for sure. Serve it with a dollop of whipped cream or ice cream and it's perfect for the season. Oh, one other other note: you will need a big, heavy-duty knife to cut the squash. It's hard like butternut squash.
Are you looking for Halloween recipes? Scroll down to find ones by Sunday Supper bloggers. They have really outdone themselves with fun, spooky, tasty, and delightful recipes for your celebration. Big thanks to Kathia of Basic N Delicious for hosting the event. Also, check out my Vampire Delight Martini for a great beverage to enjoy.
Candied Pumpkin (Calabaza en Tacha)
Ingredients
- 1 calabaza squash or other winter squash like butternut or sugar pumpkin 4-5 pounds
- 2 cones brown sugar cane Piloncillo
- 1 orange zested and juiced
- 3 to 4 Mexican cinnamon sticks
- Whipped cream or ice cream for serving optional
Instructions
- Cut squash in half. Scoop out and discard seeds and stringy flesh. Cut squash into 12 wedges or 3-inch pieces.
- Add 8 cups of water to a large heavy-bottomed pot or Dutch oven. Add brown sugar cane cones and bring to a boil.
- When sugar dissolves, stir in orange juice, zest, and cinnamon sticks.
- Add the squash wedges and return to a boil. Reduce heat to medium-low. Loosely cover and simmer until squash is completely tender, about 30 to 40 minutes.
- Transfer the squash to a platter using a slotted spoon. Cover squash with foil.
- Remove and discard cinnamon sticks. Strain liquid into a bowl to remove cinnamon bits, zest, and any solids.
- Pour the liquid back into the pot and bring to a boil.
- Cook until liquid reduces to a syrup (similar consistency to maple syrup), about 30 to 45 minutes.
- Serve squash warm or at room temperature. Drizzle squash with syrup and top with whipped cream or ice cream if desired.
Notes
Recipe adapted from one on the Goya website.
More Halloween recipes by Sunday Supper bloggers:
COCKTAILS
- Bloody Maria by La Cocina de Leslie
- Heads Will Roll Cocktail by Noshing with The Nolands
- Wicked Pomegranate Blueberry Sangria by The Messy Baker
SWEETS AND DESSERTS
- Snickers Fudge by I Run for Wine
- Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
- White Chocolate Monster Munch by That Skinny Chick Can Bake
- Soft and Chewy Chocolate Candies by What Smells So Good?
- Candy Corn Puppy Chow by Pies and Plots
- Pumpkin Dirt Pudding Graveyard Parfaits by Neighborfood
- Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
- Snickerway Truffles by Peanut Butter and Peppers
- Homemade Peanut Butter Cups by The Texan New Yorker
- Jack Skellington Oreo Pops by Big Bear's Wife
- Halloween Crunch Truffles by The Weekend Gourmet
- Candy Corn Parfait by The Urban Mrs.
- Shrek's Dirty Q-tips by Shockingly Delicious
- Frozen "Boo" Nana Pops by Momma's Meals
CUPCAKES, COOKIES AND MORE
- Bourbon Caramel Glazed Pumpkin Donuts by Girl in the Little Red Kitchen
- Candy Corn White Chocolate Pretzels by Alida's Kitchen
- Soft Apple Cider Cookies by Killer Bunnies, Inc
- Spooky Cookies by Basic N Delicious
- Spiced Pumpkin Bomb Cupcakes by My Other City By the Bay
- Cinnamon Rolls à la Great Pumpkin by Ninja Baking
- Trick or Beet Brownies by Foxes Love Lemons
- Caramel Surprise Witches' Hat Cupcakes by Hot Momma's Kitchen Chaos
- Dark and Stormy Gingerbread by girlichef
- {Flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
- Monster and Mummy Cupcakes by Hip Foodie Mom
- Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
- Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
- Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
- Zombie Cupcakes by Treats & Trinkets
APPETIZER, MAIN MEALS
- Green Tomato Chilli by Jane's Adventures in Dinner
- It's the Great Stuffed Pumpkin by Bobbi's Kozy Kitchen
- Mummy Calzone by Curious Cuisiniere
- Pumpkin Soup by Juanita's Cocina
- Pizza Bones by Cindy's Recipes and Writings
- Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
- Spooky Stew by Happy Baking Days
- Bloody Rice by Crazy Foodie Stunts
- Ghost Flatbread Pizzas by Family Foodie
- Witch Hats by A Kitchen Hoor's Adventures
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Love it, we have something very similar in Costa Rica that is actually a dessert. Thank you for sharing.
Thanks Kathia and good to know it is popular in Costa Rica too.
Yum! Very much appreciate your adventurous and tasty foray into candied pumpkin. Love that you've made 31 October truly an international celebration =)
Thanks Kim and you are so kind as always.
I used candied pumpkin in my cheesecake, but next time I'm making my own and eating it with a spoon! Sounds so amazing with the orange and spices Renee! I always like how words can be used across the world.
So much better to eat this tender, sweet candied pumpkin with a spoon! Your cheesecake is amazing too. Your crust called out to me.
This kind of reminds me of my grandmother's candied yams, Renee. How to make a vegetable less healthy but really delicious. This is it! Bet the whole house smells divine as it cooks too. Yum!
It is very similar to a candied yam (or sweet potato) but the texture is a little different. And yes, the whole house smelled incredible when it was cooking.
I have just been introduced to piloncillo by a New Mexican friend - with the cinnamon and orange I can just imagine what an incredible syrup it makes. You've created such beautiful autumn flavors - I'm so glad I have some piloncillo to make this!
Thanks Katy
Wow, this is such an intriguing recipe, Renee! I need to find some piloncillo and incorporate it into my baking. PS...I also want to sample your gorgeous candied pumpkin.
I hope you do find and try piloncillo because it has the most amazing flavor.
What a great recipe! Looks like something I'll have to try. Love squash!!!
If you love winter squash you will love this. It's such a great dessert.
I have never tried candied pumpkin... what a fabulous idea. Your photography is absolutely gorgeous!
Thanks Isabel
Wow! This looks terrific and I love the background information to share at the table too.
Oh thanks Marjory! I never thought about the info being table talk however it is great to share info about a dish during family meal time.
Renee,
LOVE this! This time of the year is all about pumpkins, and any kind of squash.. . and love that you cooked with ingredients you haven’t used before. Love this!
Thanks Alice and it was a great cooking adventure. I love discovering new foods and ingredients.
Candied Pumpkin? What a great idea! I LOVE it!!!!!!! I have to try this!
Thanks Jennifer
At quick glance this looks like a slice of cantaloupe but we all know better that something more delicious is lurking under that cover!
I thought it looked like cantaloupe too. I hope it isn't confusing to someone just seeing the photo.
I've never heard of candied pumpkin before but now I'm craving it. What a sweet treat for this season!
Oh yes, great treat all the way through winter squash season. I may make it for Thanksgiving or Christmas.
What a unique pumpkin recipe! I don't think I've seen one like it. Sounds simply delicious.
Thanks Kim
Oh wow! I have an acorn squash staring at me begging to be cooked and I think I know exactly what I am going to do to it!
I need to try this with acorn squash too. Great idea.
Been waiting to see how you did this! That syrup would be great on morning oatmeal, or stirred into a cocktail.
That syrup would be fabulous on lots of things and it's the best syrup I've had in, well, possibly ever.
Never seen brown sugar cones before, very cool! Love the idea of sweet pumpkin like this, perfect for Halloween!!!
I'm going back to the market and stocking up on those sugar cones. They are wonderful.
Oh my goodness. Oh my... wow. I want this. I've never seen anything like it and I just want it. Now. Renee, this is amazing!
Thanks Nicole and you have to make it soon. You will love it!
OMG I love that you made Candied Pumpkin for the Day of the Dead. And I'm Mexican so I know those ingredients very well LOL. Anyway, I've eaten but never actually made Candied Pumpkin. It's so good! and you're right that syrup is amazing stuff!
Thanks so much Ruby and I'm glad it has the seal of approval from a Mexican and one who knows about candied pumpkin.
I've always wanted to try working with piloncillo, but I can't find it. This pumpkin is such a unique dessert, and it seems kind of healthy too. Yay!
Hopefully you can find piloncillo soon. Try a Latin market and I'm sure you will find it there.
This is truly unique, Renee. I can tell you put a lot of work into this recipe and post, and it was well worth it! My husband travels to Mexico for work often, and loves the food there. I'm sure he would love this, too!
Thanks Lori. It was fun cooking it too. And oh my how great the house smelled when it was simmering.
I made this years ago with a friend of mine from COlumbia... that syrup is to die for
Absolutely on the syrup. Not a single drop of it will go to waste here.
What an interesting recipe to share on #SundaySupper, it sounds delicous. The syrup sounds just as scrumptious as the pumpkin!
Thanks Cheryl and the sure really is scrumptious.
I couldn't wait to see this recipe. Very cool!
Thanks Cindy
This is such a creative recipe, Renee. I love it!
Thank you Jennie
Wow, that looks great. I've never had anything like it.
It was a first for me and it won't be the last time either. So good!
Amazing! I just made pumpkin pickles and now I know what to use the rest of my pumpkins for C:
Pumpkin pickles? I'm so curious. I hope you are posting them on your blog.
This sounds delicious, and I just bought a butternut squash!
Oh great! I want to make this with butternut squash too.
I cannot wait to try this recipe. It looks like an amazing autumn dessert!
It sure is Leigh and thanks!
WOW this sounds so good! I am smack in the middle of a huge pumpkin obsession right now so this will be happening at my house soon!!
Well, if you are in a pumpkin obsession then you must make this. You will really enjoy it.