Best Pumpkin Cooked In Raw Sugar Recipes

Cooked Pumpkin image

Provided by Vi

Yield 30

Number Of Ingredients 1

1 medium sugar pumpkin

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Cut pumpkin into small manageable pieces and cut off pith and seeds.
Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 0.7 g

Pumpkin Cooked in Raw Sugar image

Provided by Diana Kennedy

Yield Makes about 30 pieces

Number Of Ingredients 5

1 medium pumpkin, about 5 pounds (2.5 kg)
8 cups (2L) water
1 1/2 pounds (675 g) piloncillo or panela, broken into small pieces, just under 4 cups (960 ml) or dark brown sugar
3 2-inch (5-cm) cinnamon sticks
10 guavas (optional), halved, seeds left in

Steps:

Pierce the shell-like outer rind of the pumpkin in several places to enable the syrup to penetrate the flesh and cut into pieces about 3 inches (8 cm) square, leaving the fibrous flesh and seeds inside.
In a wide, heavy saucepan put enough water to completely cover the pumpkin. Add the brown sugar and cinnamon sticks and bring to a boil. Add the pieces of pumpkin and guavas and cook over fairly high heat, moving the pieces around from time to time to avoid sticking. Cover the pan and cook for about 15 minutes, then remove the lid and continue cooking until the syrup has reduced and the flesh of the pumpkin is a rich brown.