This traditional Dia De Los Muertos recipe is known in Mexico as Calabaza en Tacha. It features winter squash that’s candied until sweet and tender in brown sugar cane syrup, then simmered with fresh orange zest, cinnamon sticks, and orange juice.
1-12 inch wide glass bowl, 5 inches high1-8 inch wide glass bowl, 3 inches highApproximately 7 cups of water9 small roses with stems cut off at the neck; cut off leaves and save1 large rose with petals pulled off3 to 5 stems of fresh mint cut in half2 stems rosemary3 nasturtium cut off at the neckPansiesBasilParsleyOrange slicesLime slicesUse your imagination and put combinations of flowers, twigs, fruits or fresh herbs you like. This is what I used to make this bowl.
