El Restaurante Mexicano
Sept.-Oct. 2003
Article
Días de los Muertos
Recipe from www. vivanewmexico.com
Articles & Recipes
Recipe Index
2007 | 2006
2005 | 2004
2003 | 2002
2001 | 2000
Free subscription
to food service professionals
U.S. restaurant equipment and supply sources
Serves 6 to 8
|
|
|
|
|
|
|
|
| 2-1/2 | c. water, approximately | ||||||
| 3 | to 4 lbs. pumpkin | ||||||
| 1/4 | c. margarine | ||||||
| 1/2 | c. sugar | ||||||
| 1/2 | t. cinnamon | ||||||
Pour water into a large container with a rack. Bring water to a boil using high heat. Remove seeds and membrane center from pumpkin and discard. Cut pumpkin into wedges (do not peel).
Place pumpkin on rack over boiling water. Cover container and steam pumpkin at medium heat for 30 minutes, or until pulp is tender. Dot pumpkin with margarine and sprinkle with sugar and cinnamon. Serve pumpkin wedges.
