Updated: 10/18/2016 3:48 PM
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Recipe for Day of the Dead
The Day of the Dead is celebrated on November 1st and 2nd by people in Mexico, Guatemala, and other Latin countries. It’s an opportunity for families to gather to remember their departed loved ones. The décor and food are elaborate and colorful. Latin Food and Culture Consultant, Amalia Moreno-Damgaard shares some traditional Day of the Dead recipes.
Ayote en Dulce
Squash in Spiced Panela Sauce
Serves 2-4 people
Dulce (spiced panela sauce)
2 cups water
¼ stick canela (Ceylon cinnamon)
1 star anise
3 allspice berries
¾ to 1 cup panela (raw sugarcane), broken into small pieces
Berries and mint (optional)
In a medium saucepan, combine the water with the spices and panela and bring to a quick boil. Lower the heat, and simmer until the mixture is aromatic and the panela has dissolved and become syrupy (about 20 to 30 minutes). Discard the spices.
Add the squash and simmer uncovered until the squash is tender but not mushy (about 15-20 minutes). The longer the squash sits in the sauce, the better it tastes, and the browner it becomes. This is the traditional way. Make this dish the day before for best results.
Serve the squash at room temperature or cold. Garnish.
Notes: Panela is very hard and must be broken for measuring. To break it, put it in double zip lock bags, wrap it twice in a kitchen towel, and pound it with the smooth side of a metal meat mallet until the panela is almost powdery. Then measure the desired amount.