Mexican Candied Squash

📝 Ingredients

• 1 butternut squash (about 1 kg)
• 120 g light brown sugar
• 400 ml water
• 1 cinnamon stick
• 3 cloves
• 1 orange (zest in strips and juice)
• 300 g Greek yoghurt 2 %
• 20 g pumpkin seeds

🍴 Utensils

• Large knife
• Peeler
• Citrus juicer
• Flameproof casserole dish with lid
• Kitchen tongs
• Small frying pan

📖 Steps

1. Wash the squash, place it on a damp tea towel so it doesn't slip and cut it in half lengthways with a large knife. Scoop out the seeds and fibres with a spoon, then cut each half into 5 to 6 cm pieces, leaving the skin on, as it holds the flesh together during cooking.
2. Peel the orange zest in wide strips with a vegetable peeler, avoiding the bitter white pith, then halve the orange and squeeze out the juice with a citrus juicer.
3. In a heavy-based casserole, combine the water, light brown sugar, orange juice and zest, the cinnamon stick broken in half and the cloves. Heat over a medium heat, stirring, until the sugar has completely dissolved, then bring to a simmer.
4. Arrange the squash pieces in the syrup skin-side down, in a single layer if possible. Cover, reduce to a low heat and leave to candy for 20 min at a gentle simmer, without letting it boil hard, or the flesh will fall apart.
5. Carefully turn the pieces over with tongs, baste with syrup and continue for 15 to 20 min, covered, until the tip of a knife slides in without resistance and the flesh is glossy and slightly translucent.
6. Lift the pieces out onto a dish. Boil the syrup uncovered for 10 to 12 min over a medium-high heat, until it has reduced by half and coats the spoon like runny honey, watching it towards the end as it caramelises quickly. Remove the cinnamon, cloves and zest.
7. Meanwhile, toast the pumpkin seeds in a small dry frying pan over a medium heat for 2 to 3 min, until they puff up and start to pop. Tip them onto a plate.
8. Return the squash to the syrup for 1 min to coat it well, then leave to cool slightly for 10 min. Serve in shallow bowls with a generous spoonful of Greek yoghurt, drizzle with syrup and sprinkle with pumpkin seeds.