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0.0 – 0 reviews • Fall
| Total: |
50 min |
| Prep: |
10 min |
| Cook: |
40 min |
| Yield: |
6 to 8 servings |
| Total: |
50 min |
| Prep: |
10 min |
| Cook: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 cone piloncillo
- 1/2 cup granulated sugar
- 1 cup water
- 2 sticks canela (cinnamon)
- 1 cup orange juice
- 1/2 pound unsweetened butter
- 2 medium size calabazas, seeded and quartered
Instructions
- Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
374 |
| Total Fat |
23 g |
| Saturated Fat |
15 g |
| Carbohydrates |
44 g |
| Dietary Fiber |
0 g |
| Sugar |
43 g |
| Protein |
1 g |
| Cholesterol |
61 mg |
| Sodium |
13 mg |
| Serving Size |
1 of 8 servings |
| Calories |
374 |
| Total Fat |
23 g |
| Saturated Fat |
15 g |
| Carbohydrates |
44 g |
| Dietary Fiber |
0 g |
| Sugar |
43 g |
| Protein |
1 g |
| Cholesterol |
61 mg |
| Sodium |
13 mg |
