Angel Hair Squash Preserve

Ingredients

• 1 whole squash (calabaza)
• 1.5 kg sugar
• 1 strip lemon zest
• 1 stick cinnamon

Instructions

1. Cook or roast the squash until very tender. Split it open and remove the skin. Using a fork or spoon, pull the flesh into fine threads (which naturally separate into hair-like strands). Place the strands in a bowl of cold water and soak for a full day, changing the water twice during the 24 hours.
2. Once well drained, weigh the squash strands. Prepare a syrup (almíbar a punto) using the proportion of 1.5 kg sugar for every 1 kg of squash. Combine the drained squash threads with the hot syrup. Add the lemon zest and cinnamon stick. Bring to a boil and continue cooking until the mixture reaches the proper preserve consistency (punto).