Mexican Sweet Pumpkin

Into a large saucepan, add the piloncillo (brown sugar), anise, cinnamon and water. Let it come to a boil over high heat, stirring until the piloncillo dissolves completely and forms a syrup. This specific type of pumpkin loses a lot of liquid when cooking, so if at this stage, you see a very thick syrup I recommend that you don’t add extra water.

Add the pumpkin chunks into the saucepan, with the pulp facing down. Cover with a lid and bring to a boil. Reduce heat to medium and let it simmer until the pumpkin is tender (about an hour). It should be fork-tender when done. Stir to coat the pumpkin in the sauce. Remove from heat. Remove anise and cinnamon.

It is better to let it rest in the refrigerator for at least a day to take more flavor. The chunks of pumpkin are served in a bowl with the syrup drizzled over top. It can be served hot or cold.

Notes:
– Serve with milk, so it balances the sweetness of the syrup.
– Calabaza de Castilla (Cucurbita moschata) is a variety of pumpkin. It’s big, with a hard shell and a light orange flesh.