Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Sweet Caramelized Acorn Squash
- 1 medium acorn squash, peeled and seeded (or hard squash of choice)
- 4 cups water
- 2 piloncillo cones (Mexican brown sugar)
- 1 cup brown sugar
- 2 cinnamon sticks
- 2 Tbsp ground cloves
This sweet, caramelized squash recipe is a treat you will traditionally find during celebrations across Mexico. The winter squash or pumpkin is covered in a thick sweet syrup made with spices and piloncillo – an unrefined Mexican brown sugar that has a rich earthy flavor. “This Camote recipe brings back memories of me as a child in Mexico, and my mom making it for us during the cold and rainy winter months.” We hope you give this cultural dish a try!
How to Make Sweet Caramelized Acorn Squash
- 1. Cut squash into medium-sized cubes and set aside. Bring water to a boil in a medium pot, then add piloncillo cones, brown sugar, cinnamon sticks and ground cloves. Stir occasionally until the piloncillo cones are fully dissolved, then add the squash.
- 2. Cover pot and simmer at medium heat. Cook for 20-30 minutes, or until the squash is fork tender and has soaked up some of the syrup.
- 3. When the squash is cooked, transfer to a plate and cover with foil to keep warm. Continue cooking the syrup in the pot.
- 4. Turn the heat up to medium-high and bring the syrup to a boil. Keep the pot uncovered and cook the syrup until it thickens, stirring occasionally. Place squash back into the pot and mix until pieces are coated in syrup.
- 5. Serve warm or enjoy the next day!