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Mexican Pumpkin in Brown Sugar

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“I'm posting this recipe for ZWT5, it comes from "Taste Of Mexico", by Elisabeth Ortiz, and is listed in the Desserts section, tho in South Africa we might have this as a vegetable side dish! I'm guessing at the actual cooking time, based on how long it normally would take me to cook pumpkins, and how much pumpkin being cooked. Cooks Tip: the best pumpkin for this recipe is the classic orange-fleshed variety used to make Halloween lanterns.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrape the seeds out of the pumpkin wedges.
  2. Pack the wedges together in a heavy-based flameproof casserole.
  3. Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
  4. 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.
  5. 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.
  6. Using a slotted spoon, transfer the pumpkin to a serving dish.
  7. Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.

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