Calabaza en Tacho

 

About this recipe:

We developed this recipe in 2022 to celebrate our bumper crop of Koginut Squash. Our twist on the dish—traditionally served during the Mexican celebration of Día de los Muertos, or Day of the Dead­—features Spiced Mascarpone-Whipped Cream and Candied Pepitas (pumpkin seeds). Our creamy, sweet Koginut Squash hold up well throughout the braising process, and make this lovely dessert a star of any fall celebration!!

Ingredients:

Candied Pumpkin:

  • 1 Small Koginut Squash

  • 5 Ounces Dark Brown Sugar

  • 2 Cinnamon Sticks

Spiced Mascarpone Cream:

  • 4 oz Mascarpnone Cheese

  • 4 oz Heavy Whipping Cream

  • 1/8 teaspoon Ground Cloves

  • 1/4 teaspoon Ground Nutmeg

  • 1/2 teaspoon Ground Cinnamon

  • 2 Tablespoons Powdered Sugar

  • 1/2 teaspoon Vanilla Extract

Candied Pepitas:

  • 1 egg white

  • 1 Tablespoon Cold Water

  • 2 Cups raw pepitas

  • 1/2 cup granulated sugar

  • 1/2 cup Packed Lt. Brown Sugar

  • 1 teaspoon Kosher Salt

  • 1 teaspoon Cinnamon

  • 1/4 teaspoon Nutmeg

  • 1/4 teaspoon Cloves

Directions:

Preheat the oven to 300ºF.

Make the Candied Squash:

Thoroughly wash the squash, the skins will stay on and become tender and edible. Using a large, heavy knife, remove the stem from the pumpkin, cut the pumpkin in half (from top to bottom), and use a large spoon to scrape out (and discard) the seeds. Divide each half into Four wedges. Place the squash in a heavy bottomed sauce pan or Dutch oven in a single layer. Add the Cinnamon Sticks and Dark Brown Sugar to the pot, then add just enough water to cover the squash. Bring to a boil, and immediately reduce the heat to a bare simmer. Cover the pot and braise the squash until it is completely tender, about 90 Minutes (a fork or skewer should easily penetrate the thickest part of the wedges).

Make the Candied Pepitas:

While the Squash is cooking, make the Candied Pepitas: In a large mixing bowl, whisk the egg whites and water until uniformly foamy (but not quite to soft peaks). Add the Pepitas and toss to thoroughly coat. Add the Sugars, Salt, and Spices, and again toss to coat evenly. Spread the coated Pepitas evenly in a single layer on a parchment lined sheet pan. Bake 35-40 minutes, stirring the Pepitas every 10 minutes. They will look foamy and puffy each time, but once cooled will become crunchy. Once cooled, bread apart any large clumps by hand.

Make the Pumpkin Syrup:

Once tender, remove from heat and allow the pumpkin to cool for 30 minutes in the syrup. Carefully remove the squash from the pot with a slotted spoon and place on a wire rack to cool slightly. Return the pot of syrup to the stove, increase the heat to medium-high, and reduce the braising liquid until it reaches a thick, syrupy consistency, about 20 minutes. Stir occasionally to prevent scorching. Once reduced, remove the pot from heat, but keep it warm in the pot.

Make the Whipped Cream:

While the syrup is reducing, make the Spiced Mascarpone Cream. In a large mixing bowl using a hand mixer, or the bowl of the stand mixer, whip the Heavy Cream until soft peaks form. Add the Powdered Sugar, Spices, and Vanilla, and whip until stiff. Add the Mascarpone, and whip briefly to combine. Transfer mixture to a piping bag fitted with a large star tip (or leave in bowl, cover) and refrigerate until ready to use.

To Serve:

Place a slice of the Candied Squash on a small rimmed plate, pipe (or spoon) a swirl of the Spiced Mascarpone Cream on top of the Squash. Drizzle with a heavy spoonful of the warm “Pumpkin Syrup,” and sprinkle generously with Candied Pepitas! Serve immediately!!