Cinnamon brown sugar acorn squash
1 acorn squash
3 whole cinnamon sticks
2 ¼ cups brown sugar
2 ½ cups water
Cut squash in half and clean out interior (take out all the seeds and stringy part). Cut each half in quarters (4 pieces). In a medium saucepan on medium heat, combine brown sugar, cinnamon, water, and squash. Arrange the squash (skin down) in the sauce pan in a way that allows all the squash to be almost covered in water. Cook on medium heat for about 2 hours, check on the squash every 30-45 minutes making sure that it is not running out of water. Towards the end the sauce should be a light syrup. Let the squash cool and the syrup thicken for about 10-15 minutes before serving.
Ayote en miel Salvadoran style
1 or 1½ corn husk wrapped panela
Chop ayote in half with machete. Scoop out seeds using a knife and spoon. Cut into pieces using a large knife or machete. Rinse off pieces of ayote and put in a pot. Throw panela against the ground to break it into pieces. If this doesn’t work, use a rock. Put panela into the pot. Put cinnamon sticks in pot. Add some water. Cook for about 2 hours. Eat it right away and right out of the pot.
Look out! She's got a machete!
Two ayotes just waiting to be eaten
Right after she cut through the ayote I screamed as
if she'd cut my foot. She let out a little noise and then
yelled, "Puchica Alicia!!"
The inside of the ayote
Ready to sacrifice the next victim
Scooping out the seeds
Ayote in the pot
Chop, chop, chop
Rinsing the ayote
There's the tongue
Ready to throw the panela
Holding half of the panela
Panela - unrefined whole cane sugar
Breaking up the panela
Ayote and panela