Cinnamon Brown Sugar Acorn Squash (Ayote En Miel)
3 simple ingredients make a great dinner party or holiday dessert. My grandmother made this special treat during the holidays. Incredibly easy! Even the children will be asking for more! The acorn squash can be interchanged with pumpkin, butternut, buttercup, (almost any winter squash) and mangos. Do not handle the squash too much when serving as the meaty part will be soft and can easily me mashed by a heavy handed spoon. The squash is cooked with the skin on. Without it, the squash will be mushy.
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DIRECTIONS
- Cut squash in half and clean out interior (take out all the seeds and stringy part). Cut each half in quarters (4 pieces).
- In a medium saucepan on medium heat, combine sugar, cinnamon, water and squash. Arrange the squash (skin down) in the sauce pan in a way that allows all the squash to be almost covered in water.
- Cook on medium heat for about 2 hours, cheking on the squash every 30-45 mins making sure that it is not running out of water. Towards the end the sauce should be a light syrup. Let the squash cool and the syrup thicken for about 10-15 mins before serving. Serve with Vanilla ice cream or whip cream.
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