Calabaza en Tacha (Mexican Candied Pumpkin)

Name: Calabaza en Tacha (Mexican Candied Pumpkin)
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1kg butternut squash, peeled, deseeded and cut into large chunks; 250g dark muscovado sugar; 3 cinnamon sticks; 5 whole cloves; 1 orange, zest in wide strips and juice; 500ml water; 1 vanilla pod, or 1 tsp vanilla extract

Wedges of squash simmered slowly in cinnamon, clove and orange syrup until tender, glossy and deeply sweet.

Time1 hr 15
LevelEasy
Costabout £1.00 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 kgbutternut squashpeeled, deseeded and cut into large chunks
250 gdark muscovado sugar
3cinnamon sticks
5whole cloves
1orangezest in wide strips and juice
500 mlwater
1vanilla podor 1 tsp vanilla extract

Method

1
Put the sugar, water, cinnamon, cloves, orange zest and juice into a wide, heavy pan. Heat gently, stirring, until the sugar dissolves.
2
Add the squash in a single layer and bring to a gentle simmer. Cover and cook for 30 minutes.
30 min
3
Turn the squash over gently and simmer uncovered for 20 more minutes, spooning the syrup over, until the squash is soft and the syrup is dark and sticky.
20 min
4
Stir in the vanilla and leave to cool in the pan for 15 minutes so the squash soaks up the syrup.
15 min
5
Serve warm in bowls with plenty of syrup. It is also good cold, with a splash of dairy free cream.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.