Pumpkin candy Ecuador Dessert Recipe

Topic : Pumpkin candy Ecuador Dessert Recipe

Sweet squash recipe, this delicious dessert is prepared with squash or squash simmered in brown sugar syrup with cinnamon, cloves and sweet pepper.

The sweet squash is also known as squash with panela honey and is a traditional Latin dessert prepared in Ecuador and several Latin countries. It is prepared with pumpkin or squash (squash), brown sugar (brown sugar) and spices. This delicious dessert uses simple ingredients and is very easy to prepare.

In general, desserts that are too sweet harass me, what I like about sweet squash is that in Ecuador it is served with a piece of quesillo or cheese, which creates a rich contrast between the sweetness of the squash, the syrup of panela and the freshness of the cheese.

The quesillo is a tender cheese that is found in Ecuador, if you are outside of Ecuador you can replace it with mozzarella cheese (fresh) or fresh cheese. I have been lucky to find cheeses very similar to the Ecuadorian quesillo in the farmer’s markets. The pumpkin sweet can be served as a dessert, to accompany the afternoon coffee, or sometimes I also like to serve it as part of the cheese plate.

In Ecuador, this sweet is prepared with squash or with a variety of green squash called sambo. In the United States, the squash varieties known as acorn squash and kubota squash physically resemble sambo. I wanted to experiment with the different varieties of squash found here to find the best one for squash candy.

The acorn squash and kubota disappointed me, the consistency is very smooth when cooked – which is great for a soup, but not for squash fudge. During the fall I also prepared the pumpkin sweet with the pumpkin and it turned out very good. When I can’t find the pumpkin I recommend using the butternut squash, it has great flavor, good consistency for this dessert and a perfect color. I also recommend using organic squash, as squash chunks are cooked with the rind.

Ingredients

1 almost 2 pound squash can use pumpkin or butternut squash in USA
1 pound of pan piloncillo
5 cinnamon sticks
5 cloves
3 sweet peppercorns
~ 3 cups of water

Preparation

Wash the squash well, cut it in half, and remove the seeds and membranes.
Cut the pumpkin into medium-sized pieces and put them in a large pot with the pieces of brown sugar, cinnamon, cloves and sweet pepper.
Add the water and bring to a boil over medium heat for about 30 minutes with the lid on.
Uncover and simmer for about 1 hour or until syrup thickens and squash pieces are “pasty” or candied.
Remove from heat and serve hot or cold squash chunks with a slice of queso fresco.

Notes

To accompany: pieces of cheese or cheese, you can use queso fresco or fresh mozzarella