Mexican candied gourd squash recipe
Gourd squashes provide
a multiple glory for the Mexican household. Besides the more familiar preparations,
you can also candy the pulp for a sweet treat. For this, it's nice to mix
several varieties which practically purée themselves, such as acorn
or pumpkin, with banana or hubbard, which keep their shape in cooking. In
keeping with the style of Mexican sweets, candied squash is not a light
dessert ; Dulce it is.
Recipe Categories : | Mexican
| Pumpkin | Desserts
| Condiments | MAIN
INDEX |
Serves : 6 - 8
Ingredients :
- 2½ - 3 lb mixed winter squashes
- 2 tbsp sesame seeds
- 1 cup honey
- ½ cup sherry
- 2 cups thickened cream
Preparation and Cooking Instructions :
- Cut the squashes in half and scoop out the seeds. Set the seeds aside
to toast for snacks. Cut the squash halves lengthwise into 1" wide
wedges. Pare off the rind with a knife or vegetable peeler. Slice the
wedges crosswise into ¼" thick chunks and set aside.
- Put the sesame seeds in an ungreased small skillet or spread on a
microwave-safe plate. Stir over medium-high heat or microwave on HIGH
until popping and toasted, about 4 minutes. Set aside
- Place the honey and sherry in a large nonreactive pot and bring to
the boil. Reduce heat and simmer until thick enough to coat a spoon,
about 10 minutes. Stir in the squash pieces and the sesame seeds. Bring
back to the boil, reduce the heat, and simmer until most of the liquid
is absorbed and evaporated but the mixture is still moist with a jamlike
consistency, 15 - 20 minutes, depending on the type of squash.
- Serve right away while still warm or set aside at room temperature
for up to several hours. Top with cream just before serving.
- Cooks note : You can also use candied squash, without the cream
topping, to spoon over ice cream or sponge cake, to serve with mixed
grills or roasts, or wherever you might want a sweet condiment.
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