Dulce de zapallo or candied squash in spiced syrup

Name: Dulce de zapallo or candied squash in spiced syrup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 1 serving
Ingredients: 1 medium squash or small pumpkin; 1 lb panela or piloncillo; 5 cinnamon sticks; 5 cloves; 3 all spice peppers; ~ 3 cups water; Fresh cheese slices

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Course
Dessert
Cuisine
South American, Ecuadorian

Dulce de zapallo or candied squash in spiced syrup

Iris Warren

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Dulce de zapallo or calabaza is a dessert made with squash or pumpkin simmered in a syrup of panela or piloncillo (hard brown cane sugar) and spices.

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Ingredients

1 medium squash or small pumpkin about 2 lbs – organic if possible
1 lb panela or piloncillo broken into chunks - can substitute with 1.5 cups of dark brown sugar
5 cinnamon sticks
5 cloves
3 all spice peppers
~ 3 cups water

To serve:

Fresh cheese slices can use quesillo or queso fresco or fresh mozzarella

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Instructions

Wash the squash well, slice it open and remove all the seeds and membranes.
Cut the squash into medium sized pieces and place them in a large pot with the chunks of panela and spices.
Add the water and bring to a boil over medium heat, boil for about 30 minutes with the lid on.
Uncover and simmer for about 1 hour or until the syrup thickens.
Remove from heat.
Can be served warm or room temperature with a slice of fresh cheese. Can also be used as a filling for empanadas and tarts or pies.