There is an enormous variety of pumpkins, but in the Dominican Republic the best known is the auyama (West Indian pumpkin). A vegetable that has many uses in our cuisine: from desserts to rice dishes, from food coloring to filler in stews.
This is a less-common presentation, but no less delicious.
Auyama is recommended as baby food in our country. It is also a good food for people recovering from some illnesses and as a root vegetable substitute for diabetics.
In this presentation the natural sweetness of the auyama is perfect for a dessert dish. The combination of cinnamon and raisins enhance its delicate flavor.
And to garnish there are limitless options: fruits, cream and fruit sauces. I served this with a delicious spiced-guava sauce.
If you wish to try this sauce, our sponsor Fair Harvest sells this fantastic sauce with all the flavors of our island. Thanks to Eva for sending me a sample (no commitment), I loved it and I am surprising her today with this serving idea.
You have to try it.
This dessert is almost fool-proof, it requires no fancy preparation or ingredients, and the most important thing: it tastes heavenly.
Can't find auyama (West Indian pumpkin)? I used gem squash. It will yield virtually the same result.
- 2 lb of auyama (West Indian pumpkin) or gem squash, peeled
- 6 cups of evaporated milk
- 1 cup of sugar
- 5 tablespoons of corn starch
- 1/2 cup of raisins
- 1 teaspoon cinnamon powder
- 1 teaspoon of butter (to grease the mold)
- Grease a flan mold with butter.
- Cut the squash into small pieces.
- Boil the gem squash with a pinch of salt and the cinnamon sticks until it is tender.
- Take out of the water and let it cool down to room temperature.
- In a blender mix the squash, corn starch, sugar, milk, cinnamon.
- Add the raisins and pour into a deep pot
- Cook over medium heat stirring constantly to prevent it from sticking to the pot and burning.
- When the mixture has turned thick enough to stick to the spoon (about 10 minutes) turn off the heat. Pour the mixture into the mold and chill for about 2 hours before removing from the mold.
- Garnish with cream, fruits or fruit sauce.