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Pumpkin In Brown Sugar

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900g/2lb pumpkin, cut into wedges
350g/12oz/2 cups soft dark brown sugar
About 120ml/4fl oz/˝ cup water


Serves: 4


Scrape the seeds out of the pumpkin wedges. Pack the wedges firmly together in a heavy-based flameproof casserole.

Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.

Pour the water carefully into the casserole to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water.

Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.

Using a slotted spoon, transfer the pumpkin to a serving dish. Pour the sugary liquid from the pan over the pumpkin and serve at once with natural yogurt, sweetened with a little brown sugar, if you like.

Cook’s Tip:- The best pumpkin for this recipe is the classic orange-fleshed variety used to make Halloween lanterns. Choose one which will fit neatly into your casserole when cut.

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