Calabaza en tacha

Wash the calabaza de Castilla thoroughly. Carefully cut it into large pieces, remove the seeds and fibrous strands. Do not peel the skin.

Place the calabaza de Castilla pieces in a large, heavy-bottomed pot or Dutch oven, arranging them skin-side down.

In a separate saucepan, combine the piloncillo, water, and Mexican cinnamon stick. Heat over medium heat, stirring occasionally, until the piloncillo is completely dissolved and the mixture forms a light syrup.