Ayote en Dulce (Candied Squash in Panela Syrup)

• Prep time: 15 mins

• Cook time: 50 mins

• Total time: 1 hour 5 mins

• Servings: 6

• Country of Origin: Guatemala

Description

• A classic All Saints' Day dessert consisting of winter squash cooked down slowly in raw panela cane sugar syrup spiked with cinnamon and ginger.

Presentation

• Served warm or chilled in small bowls with generous ladle of dark caramelized syrup.

Ingredients

• 1 small kabocha squash or ayote (approx. 1 kg), washed and cut into 3-inch chunks (skin on)

• 300 g panela (piloncillo or dark brown sugar)

• 2 cups water

• 1 cinnamon stick

• 4 whole allspice berries

• 1 small knob fresh ginger, sliced

Directions

• Combine panela, water, cinnamon stick, allspice berries, and ginger slices in a large heavy pot.

• Heat over medium heat until panela melts completely into liquid syrup.

• Place squash chunks skin-side down into simmering syrup.

• Cover pot and cook over low heat for 45 minutes until squash is tender and skin softens.

• Remove lid and cook 5 minutes more to thicken syrup to glossy coating.

• Serve warm or room temperature.

Optional Variations

• Camote en Dulce: Substitute squash with sweet potato chunks.

Cooking Tips

• Leave skin on squash chunks to hold shape during long simmering.

Nutrition Facts (Per Serving)

• Calories: 180 kcal

• Carbohydrates: 45 g

• Protein: 1.5 g

• Fat: 0.3 g

• Saturated Fat: 0 g

• Sodium: 15 mg

• Fiber: 3 g

• Sugar: 38 g