Guatemalan Squash in Panela Syrup

Ayote en dulce is a traditional Guatemalan dessert of squash cooked in panela and spice syrup, very popular during Lent and All Saints’ Day.

It’s a simple sweet, present on many Guatemalan tables during the religious celebrations at the end and beginning of the year.

Guatemalan Squash in Panela Syrup

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• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Category: Dessert
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 kg of ayote (squash), in pieces with peel (about 2.2 lb)
• 300 g of panela (unrefined cane sugar), grated (about 10.5 oz)
• 2 cups of water
• 1 of cinnamon stick
• 3 of allspice berries
• 1 piece of fresh ginger (optional) (optional)

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Instructions

1. Make the syrup, boil the water with the grated panela, cinnamon, allspice, and ginger until the panela fully dissolves.
2. Add the squash, add the squash pieces with peel to the syrup.
3. Cook, cook over low heat, uncovered, until the squash is tender and the syrup thickens, about 45 to 60 minutes.
4. Check, pierce the squash with a fork to check that it’s tender but keeps its shape.
5. Cool, let cool before serving, or serve warm if preferred.
6. Serve, serve in a bowl with some of the syrup.

Tips for getting it right

• Cooking the squash with the peel on helps it keep its shape during the long cooking time.
• Cutting the pieces to a uniform size ensures even cooking.
• The ginger is optional, but adds a spicy touch that complements the panela’s sweetness well.
• It’s a dessert traditionally associated with Lent and year-end celebrations in Guatemala.

Traditional variations

• It’s a traditional dessert of Lent and other religious celebrations in Guatemala.
• Some families use Castilla squash, while others prefer smaller local varieties.

How to serve

Ayote en dulce is served warm or cold, in a bowl with some of the syrup.

It’s a traditional dessert present at several religious celebrations on the Guatemalan calendar.

Recommended sides

• Fresh cheese

Did you know?

Ayote en dulce is one of the traditional Guatemalan sweets most associated with Lent and year-end celebrations.

Cooking the squash with the peel on is a traditional technique that helps the pieces keep their shape during long cooking.