Calabaza en tacha is a blissful, melt-in-your-mouth candied squash, similar to custard or pumpkin pie, and incredibly simple to make. This pre-Hispanic dessert uses the “en tacha” method (cooked in syrup) and was traditionally prepared by Indigenous people around Día de Muertos (Day of the Dead) as an offering to ancestors. Historically cooked in honey over a firepit oven, modern versions often use piloncillo, making it naturally vegan.
