Calabaza en Tacha is an authentic, ancestral recipe associated with Día de los Muertos (Day of the Dead), a holiday where families honor and celebrate their deceased loved ones. This recipe was kindly shared by Melinda Levine along with instruction according to tradition. It was interpreted and made by Shawnda Hansen, guide alumni, now part of the Platypus Tours marketing team.
*Pairs well with Petite Sirah.
Serves 2-4 (Not including the dead)
Ingredients:
- 2 TBS Ghee, or other oil
- 1 Small Pumpkin, or other Winter Squash: halved, seeded and cut into approximately 1” slices
- Alternatively, 2 large Sweet Potatoes or Yams can be used
- “Listen to the voices of your ancestors which is not a stagnant conversation, so cooking should not be either”
- 1 plus cups of Dark Brown Sugar, Piloncillo, Agave, or other sweetener to your liking or tolerance
- 1-3 Star Anise
- 5-7 Cloves
- Stick of Cinnamon
- Pinch of Salt, and optional Pinch of Pepper
- Handful of Raisins, Blueberries, Dried Apricots or a mixture
- Handful of Pumpkin Seeds, Pistachios, Cashews, or other seed or nut
- 1 Orange, halved “one half for the living and one half for the dead”, juiced and zested
- 1 Cup of Water
- Cream or milk for topping (optional)
Instructions:
1. Bring 2 TBS of ghee or oil to (low) heat and add spices, “one-by-one to activate the aromas and medicine within”. They should sizzle but not burn.
2. Next add seeds, nuts and fruit and saute. Fruit should plumpen and nuts and seeds should slightly brown. Then remove from heat and set aside.
3. The spices can be added to a small muslin bag or tea ball to add to the next step.
4. Combine the cup of water, cup of dark brown sugar or other sweetener, and orange juice along with zest in a heavy bottomed pot and heat to a simmer. Spices from the prior step can be added.
5. Once sugar is dissolved, add the pumpkin, squash or root vegetables. Cover and simmer for half-hour to one hour, until pumpkin, squash or root vegetables are fork-tender.
6. Remove the pumpkin and simmer with the lid off to thicken into a syrup. I added additional brown sugar at this point to create the desired syrup/sauce.
7. Plate pumpkin and pour syrup over. Top with nuts, seeds and fruit along with optional cream.
Melinda Levine
Melinda is an artist, dog rescuer, and proud Californian who’s embraced her roots in Mexico. When she’s not in the studio or chasing after her rescue pups, she’s championing causes close to her heart and sharing her wisdom over a great glass of wine—because, like Melinda, every bottle has a story to tell. Find her here https://www.facebook.com/melinda.levine
“It’s good to have food from the earth and to be food for the earth.” – Melinda Levine