Whole koginut squash (or other edible-skin winter squash)
About 2ounces piloncillo (or brown sugar) for each 1 pound of squash
1cup water for each 1 pound of squash
1 cinnamon stick
Instructions
Trim the stem from the squash, cut it in half lengthwise and scoop out the seeds with a spoon. There’s no need to remove the peels but you can if you want to. Cut the squash into big chunks or leave halves intact.
Place a pot large enough to hold the squash over medium heat and add the water, piloncillo, and any optional additions you’d like to use. Once the piloncillo has dissolved, add the squash.
Simmer until the squash is tender, 15 to 30 minutes depending on the size of your squash, until a knife can easily pierce the flesh with no resistance. Remove the squash from the pot with a slotted spoon. Raise the heat on the pot and continue to cook the liquid until it’s reduced and thickened to a syrup. Taste and adjust the seasoning and serve the squash face up with the syrup spooned over the top.
— Recipe developed by Holly Haines
Recipe variations
Optional additions:
Sliced orange
Cardamom
Clove
Star anise
Allspice berries
Dried chilies
Notes:
This recipe is based on ratios rather than exact measurements: 2 ounces piloncillo (you can substitute brown sugar or raw sugar) and 1 cup of water per pound of squash plus spices