Candied Winter Squash [v] Recipe
spiced piloncillo syrup, whipped goat milk yogurt, pumpkin seed chili crisp
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Ingredients
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Candied Winter Squash
Method
Preparation
- 1
Prepare the Winter Squash
Preheat the oven to 400°F (200°C). Cut the winter squash in half, scoop out the seeds, and slice into wedges or cubes.
- 2
Make the Piloncillo Syrup
In a saucepan, combine the piloncillo, water, cinnamon stick, and cloves. Bring to a simmer over medium heat, stirring occasionally until the piloncillo is fully dissolved. Reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly. Remove from heat and strain out the spices.
- 3
Roast the Squash
Toss the prepared squash with olive oil and a pinch of salt. Arrange on a baking sheet and roast in the oven for 25-30 minutes, or until fork-tender and caramelized.
- 4
Prepare the Chili Crisp
In a small pan, toast pumpkin seeds over medium heat until they are golden and fragrant. Add dried chili flakes and a bit of salt, then remove from heat.
- 5