Calabaza With Brown Sugar Recipes

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BROWN SUGAR CAIPIRINHA



Brown Sugar Caipirinha image

The brown sugar picks up on the inherent smokiness of the cachaca. A cocktail to drink all summer long!

Provided by Cally

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 4

½ lime, cut into wedges
1 teaspoon brown sugar
crushed ice
2 fluid ounces cachaca (Brazilian rum)

Steps:

  • Combine lime wedges and brown sugar in a lowball cocktail glass; mash with a cocktail muddler to release lime juice. Top glass with ice. Pour in cachaca and stir.

Nutrition Facts : Calories 146 calories, Carbohydrate 4.5 g, Sodium 1.9 mg, Sugar 4.5 g

CAPE MAY CALABAZA



Cape May Calabaza image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound calabaza, peeled and cut into 3/4-inch cubes
1/4 pound dried apricots, minced
1/2 cup freshly squeezed orange juice
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees. Rub the inside of an ovenproof casserole with a bit of oil or spray it with cooking spray to prevent sticking. Add the calabaza, apricots, and orange juice. Sprinkle with the brown sugar and cinnamon and dot with butter. Cover with aluminum foil and bake for 30 minutes, or until the calabaza is fork tender. Serve hot.

SPICED CALABAZA: CALABAZA EN TACHA



Spiced Calabaza: Calabaza en Tacha image

Provided by Aarón Sánchez

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cone piloncillo
1/2 cup granulated sugar
1 cup water
2 sticks canela (cinnamon)
1 cup orange juice
1/2 pound unsweetened butter
2 medium size calabazas, seeded and quartered

Steps:

  • Begin by making the glaze in a pot. In a medium sauce pot on a medium flame, add piloncillo, sugar, and the water. It should take about 10 minutes for the sugar to dissolve. Add canela and orange juice, cook for another 10 minutes and then begin to whisk in butter. Place quartered pumpkins on a sheet tray, and pour spoonfuls of glaze on each piece. In a preheated 400-degree oven, cook calabaza for 20 minutes until roasted through.

ROASTED CALABAZA



Roasted Calabaza image

Provided by Maggie Ruggiero

Categories     Side     Squash     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
Accompaniment: lime wedges

Steps:

  • Preheat oven to 475°F with racks in upper and lower thirds.
  • Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
  • Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
  • Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.

ENCHILADAS CALABAZA



Enchiladas Calabaza image

Make and share this Enchiladas Calabaza recipe from Food.com.

Provided by Divinemom5

Categories     Mexican

Time 50m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 12

2 -3 lbs butternut squash, baked, filling mashed
6 ounces cream cheese, cubed
4 scallions, sliced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/4 teaspoon salt
1 pinch cinnamon
12 corn tortillas
12 ounces salsa
1 cup grated cheese

Steps:

  • Preheat oven to 350.
  • Mix squash, cream cheese, scallions and spices until smooth.
  • Warm tortillas in hot skillet until pliable.
  • Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
  • Pour salsa over filled tortillas.
  • Sprinkle with cheese.
  • Cover dish with foil, bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 351.9, Fat 16, SaturatedFat 8.7, Cholesterol 43.3, Sodium 743.3, Carbohydrate 46.3, Fiber 7.3, Sugar 6.7, Protein 10.7

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)



Authentic Dulce De Calabaza (Mexican Pumpkin Candy) image

This is the real candy you can find at the flea market or your grandma's house! Hard on the outside, sweet and juicy on the inside. I used about half of the sugar the recipe calls for and it was sweet enough--you can taste the freshness of the fruit in every bite! You may find the hydrated lime (or calcium hydroxide, or slaked lime) in specialty grocery stores (Mexican product is called Cal) or garden center.

Provided by Rubi5236

Categories     Candy

Time P1DT4h

Yield 60 wedges

Number Of Ingredients 4

1 large ripe pumpkin
hydrated lime (cal)
water
sugar

Steps:

  • Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
  • Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
  • Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
  • Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
  • Drain and wash twice in clear cold water. Drain for an hour.
  • Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
  • Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
  • Drain and place pumpkin on wax paper to dry.
  • Will keep refrigerated about a week but you should double bag leftovers and freeze for later.

Nutrition Facts :

CALABAZA WITH BROWN SUGAR



Calabaza with Brown Sugar image

Gloria Linss, grandmother of my editorial assistant, Valeria, was kind enough to provide us with the perfect ratio of sugar and cinnamon to squash for this recipe. She also pointed out that at her house they did not chop the squash; she would literally smash the whole gourd onto the kitchen floor until it broke into pieces. You can keep it old-school and do that, but I suggest you go with a very sharp knife: it makes cleanup easier. For a sweet finish, do as Gloria does and drizzle the squash with chilled evaporated milk before serving. The cold milk is the perfect counterpoint to the extravagantly sweet, melt-in-your-mouth cinnamon-scented squash.

Yield serves 4 to 6

Number Of Ingredients 3

3 cups (packed) dark brown sugar
Two 3-inch-long cinnamon sticks
One 4-pound butternut squash, cut into 4-inch pieces (with peel and seeds)

Steps:

  • Stir 6 cups water, the brown sugar, and the cinnamon sticks in a large heavy pot until the sugar dissolves. Add the squash and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 2 1/2 hours, or until almost all of the liquid has evaporated, the mixture has thickened, and the squash is very tender. Remove the cinnamon sticks, let the squash cool slightly, and serve warm or at room temperature.

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