Chilacayote Drink from Oaxaca

Chilacayote, cucurbita Ficifolia, a medicinal and unique member of the squash family, is common in most Oaxacan restaurants, either as a dulce  (candied pumpkin), or in this unique, refreshing beverage. It does not get strained, so the sweet pulp of the squash and pineapple remains in the drink.  

Ingredients

• 10lb + cooked chilacayotes (2 small or 1 large )
• 2+ quarts water
• 1 cup fresh pineapple chunks, about ½ inch cubes (Not required)
• ¾ cup dark brown sugar (or piloncillo which is traditional Oaxacan)
• 1 teaspoon cinnamon

Blend the squash by liquefying the "meat and putting aside some of the "angel hair and seeds" which can be returned to the pitcher.  Do not strain (Some Restaurants do not liquefy and include the seeds and  pulp chunks) Use a  ½ cup of the water and the pineapple chunks. Pour the mixture into a 2 quart pitcher.

Place the sugar in a saucepan with another ½ cup of the water and heat until the sugar has dissolved. Add this to the pitcher, along with the cinnamon. Stir in the remaining water.

Refrigerate and serve well chilled. Makes 8-10  servings.