Calabaza en Tacha

Ingredients

2 medium pumpkins washed, seeds cleaned out (6 pounds all together)
* Cut the pumpkin down into 3X3 inch pieces leaving the skins on.
4 pounds piloncillo sugar or 4 cups packed dark brown sugar
6 cups water plus more when needed to cover pumpkin
5 cinnamon sticks 3 inches in size
5 star anise
6 whole cloves
Zest and juice from 2 oranges

Instructions

. In a large stock pot, add the 6 cups of water, piloncillo, cinnamon, anise and cloves, zest and juice. Bring to a boil, reduce heat and cook just until sugar dissolves. Add all of the pumpkin into the stock pot. Cover and continue cooking at a simmer for a good hour or until pumpkin is soft and you have a thick syrup. The key is to keep the pot covered as best you can so the water does not evaporate quickly. Stir gently when you can, trying not to break up the pumpkin pieces.
If serving Calabaza en Tacha, you would serve one or two pieces in a shallow bowl. Ladle some of the syrup over the top and add cream or milk before serving. Yields 10 to 12 servings.

Notes

Before the calabaza is further cooked down for relleno de calabaza, it is traditionally served with the piloncillo syrup that is infused with flavors of cinnamon, star anise and clove. It is often served with cream or milk over the top. Calabaza en Tacha