Ayote en Miel (Squash With Spiced Syrup)

Recipe from Alicia Maher

Adapted by Christina Morales

Updated Oct. 23, 2023

Ayote en Miel (Squash With Spiced Syrup)
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
About 2 hours 40 minutes, plus cooling
Prep Time
10 minutes
Cook Time
About 2 ½ hours, plus cooling
Rating
4(74)
Comments
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Many countries throughout Latin America honor their ancestors on Día de los Muertos, which is often celebrated Nov. 1 and 2, with dishes like pan de muerto or this recipe for ayote en miel. Though this dish is enjoyed in many countries, this recipe is from El Salvador by Alicia Maher, the author of “Delicious El Salvador” (Pacific Apicius Corporation, 2013). Ayote is a squash that is native to this region and is similar to cinderella pumpkin or butternut squash in the United States. The squash is braised with panela or piloncillo, water and spices, which cook down until as syrupy as honey. Serve the jammy pieces in a shallow bowl with spoonfuls of the spiced syrup on top. In some countries, the dish is served with crema, but in Ecuador, the dish is served throughout the year, often accompanied by queso fresco or quesillo, a cheese similar to fresh mozzarella. —Christina Morales

Featured in: A Sweet Squash Offering for Día de los Muertos

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Ingredients

Yield:6 to 8 servings
  • 1½pounds/24 ounces panela (brown sugar cane, such as piloncillo or dulce de atado)
  • 4small cinnamon sticks
  • 6whole allspice seeds
  • 5whole cloves
  • 2½ to 3pounds winter squash (such as cinderella pumpkin or butternut squash), seeded and cut into 3-inch pieces (no need to remove the skin)
Ingredient Substitution Guide

Preparation

  1. Step 1

    To a large lidded pot, add the panela, cinnamon, allspice seeds, cloves and 2 cups water. Heat over low and let the panela slowly dissolve, stirring frequently and crumbling occasionally, until mostly dissolved, about 30 minutes.

  2. Step 2

    Add the pumpkin or butternut squash, skin facing up, in an even layer. Increase heat to medium-high and bring to a boil. Reduce fire to medium-low, then cover and cook for 1 hour.

  3. Step 3

    Uncover and simmer for another 1 hour, stirring occasionally, until the pumpkin is tender and the liquid has reduced until it’s as thick as honey. Remove from the fire and let it cool. Serve at room temperature.

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Ratings

4 out of 5
74 user ratings
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Comments

dimmerswitch

For cooks asking about source for panela (brown sugar cane - piloncillo or dulce de atado), Google or Amazon both come in handy if you're stumped. Piloncillo is a Mexican brown sugar cane that is in sort of a cone shape and available at Mexican markets well stocked standard groceries. Even food giant Goya sells it - including at mass retailers like Target for about $1.30 / 8 oz cone - but there are others too. https://www.thespruceeats.com/how-to-use-piloncillo-2343039

Su

My local boring old Safeway sells panela in the Mexican section, and sometimes next to the tiny display of Central/South American fruits in the produce section. Look and you might find it!

Bette Sullivan

This recipe also works for candied sweet potatoes. Peel them and make as directed for the squash. If the potatoes are cooked before the syrup has thickened, remove them from the pot and cook the syrup down to the desired consistency.

Erin

I was too lazy to go to the Mexican grocery store for dulce de rapadura, so I just used dark brown sugar and Kabocha squash from Sprouts. The squash skin was soft, so I didn't stir it, but the recipe turned out just like the ayote en miel I used to get in Honduras.

Kim Hadj

Really that much sugar…

R. Cornelius

This recipe, while delicious, has a cook time that’s a bit too long. If you caught it too late like I did, fret not. Keep the heat steady and you’ll be rewarded with a marvelous pumpkin butter. I think using very large chunks (larger than recommended) will give you the best bet of getting the expected dessert :)

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Credits

Adapted from Alicia Maher

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