|3 pounds||Butternut squash; or hubbard|
|;or 3 one pound acorn|
|1 pounds||Mexican piloncillo; broken|
|;into pea-size pieces or 2|
|;cups dark brown sugar|
|1 cup||Heavy cream; stiffly whipped|
If your are using the butternut or hubbard squash, with a sharp knife cut it in half lengthwise and divide each half, as equally as possible, into 3 pieces. If your are using acorn squash, cut each one in half. In either case, remove all the seeds and cut away any stringy filaments. Pour the water into a 12 inch skillet or shallow flameproof casserole, and in it arrange the pieces of squash side by side. Sprinkle each piece with the piloncillo or brown sugar, and bring the water to a boil over high heat. Then reduce the heat to its lowest point, cover the pan and simmer for 1 hour, basting the squash every 10 minutes with the pan liquid. when the squash is tender but not mushy, turn off the heat and let the squash cool in the pan to room temperature.
To serve, arrange the squash on a platter or in individual dessert bowls, and spoon over it a little of its cooking liquid--now a syrup.
If you like, top each piece of squash with whipped cream.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-19-94
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