Calabaza en Dulce

Desserts
Mexican Sides & Mains
Gluten-Free
Nut-free
Soy-Free

In Mexican culture often enjoyed with a side of milk or (my choice) milk poured on top! Easily made vegan if you use non dairy milk!

PREP TIME

10min

COOK TIME

40min

TOTAL TIME

50min

INGREDIENTS

  • 1 Butternut Squash
  • 1 Piloncillo (or more than 1 if you want it sweeter) OR 1 cup brown sugar
  • 4 Whole Cloves
  • 1 Cinnamon Stick
  • 2 Cups Water
  • 1 Tbsp Vanilla Extract
  • Oat Milk (or favorite non-dairy milk)
  • Flakey Salt (optional)

EQUIPMENT

  • 1 Large Pot

Instructions

vIDEO INSTRUCTIONS

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Peel squash, remove seeds and cut into chunks. Add to a pot with the water, piloncillo, cloves, cinnamon & vanilla. Cover with lid and cook on medium heat.
  2. After 15 minutes, move the lid an inch to the side so it can release steam… move around the squash every 5 minutes and continue to cook for 35 minutes or until squash is caramelized and soft!
  3. Serve with a side of oat milk or pour the milk on top of the warm candied squash. ❣️I love a sprinkle of flakey sea salt on top too!

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.