Nutrition Facts

Serving Size 167 g

(Approx. 8 Servings)

Amount Per Serving

Calories	220	Calories From Fat	50

% Daily Value*

Total Fat 6 g	8%

Saturated Fat 3 g	15%

Trans Fat 0.0 g

Cholesterol 15 mg	5%

Sodium 260 mg	11%

Total Carbohydrate 42 g	15%

Dietary Fiber 2 g	7%

Sugars 29 g

Protein	2 g

Vitamin A 10%	•	Iron 6%

Vitamin C 30%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Calabaza Confitada with Sweet Crema

Prep Time

1 h 30 m

Cook Time

3 hours

Total Time

4 h 30 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 cinnamon stick

2 whole black peppercorns

1 vanilla bean, pod split and scraped then added

1 orange, outer orange skin only no pith or juice

2 cones of piloncillo sugar

1 Tsp kosher salt

1/2 cup(s) water

1 large acorn squash, peeled, seeds removed and cut in small chunks

1 cup(s) sour cream

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Instructions

In a large Dutch oven, place the cinnamon stick, peppercorns, vanilla bean, orange peel, piloncillo sugar and salt. Add 1 cup of water and bring to a simmer long enough to melt all sugar.

Layer acorn squash in pot evenly so as much of the squash is in the sugar liquid as possible.

Cover the pot and bring it back to a bare simmer over medium low heat.

Cook 1 to 1.5 hours or until the liquid is slightly thickened and squash is very tender.

Transfer squash when tender with a slotted spoon to a serving dish.

Increase heat and reduce liquid until it gets thick like maple syrup. Remove from heat and set aside.

Meanwhile, make sweet crema by taking sour cream and adding about 1/4 cup of the cooking liquid and whisk until smooth.

To serve, drizzle sweet crema over squash.

Garnish with cinnamon or shaved chocolate if desired.

Chef's note: Cook time will depend on the size of your squash.

Calabaza Confitada with Sweet Crema

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