Mexican Pumpkin in Brown Sugar

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrape the seeds out of the pumpkin wedges.
  • Pack the wedges 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 yoghurt, sweetened with a little brown sugar if you like.
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