Pumpkin at its best, this is the time of the year here to get our pumpkins recipes and get creative in the kitchem.
Here is a wonderful recipe I got to make with a great Chef in Cuernavaca (Cuernavaca is the capital and largest city of the state of Morelos in Mexico) last year in a culinary school week. I keep on making this one even if I do not particulary like pumpkin.
I don’t like pumpkin that much but I could eat this dish alone, directly from the stove. The garnish of little apples, or cherries or guava is optional. Very sweet, very Mexican!
2 pounds of pumpkin or any squash, cut up
2 cups of little apples (optional but nice)
4 cups of brown sugar
4 cinnamon sticks
1/4 cup of water
Place the squash in a big pot, add the others ingredients and cover with a lid. Cook on the stove, on medium heat, for about 1 hour, stirring so the squash won’t stick to the bottom.
Check the squash with a fork to see if cooked. Remove the lid and let it cook until the liquid becomes syrupy. Let it cool and keep in the fridge. Can be served with a little milk poured on top.