Mexican Pumpkin
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Sugar white sugar ground cinnamon ground ginger salt warm water and 10 more.
Mexican pumpkin. In mexican desserts pumpkin remains in chunks not as a puree and we cook it in a piloncillo brown sugar syrup. Sometimes holes are drilled in the squash to allow the steam out and the syrup in and it is candied whole. Mexican pumpkin empanadas empanadas de calabaza just a pinch. Cut the sugar pumpkins in half remove the stem and spoon out the seeds.
Splash of rum optional. In mexico we also use pumpkin in fall desserts but in a totally different way compare to a pumpkin pie or to pumpkin muffins. Easy sheet pan chicken fajitas yummly. Brush the inside and outside with ghee and sprinkle with salt.
Line a baking sheet with foil. This mexican sweet pumpkin is very traditional. 2 cups packed dark brown sugar. Preheat oven to 400 degrees f.
Sour cream red bell pepper dried oregano red onion black pepper and 14 more. Add chiles and toast turning frequently and pressing down with a flat spatula until very aromatic about 30 seconds. In mexico candied pumpkin is usually made with calabaza de castilla a rustic lighter colored squash with a tough rind or with a similarly large very dark green nearly black squash. 4 cinnamon sticks preferably mexican.
At other times the vegetable is cut into.
