Ecuadorian · Dessert · Easy

Dulce de Zapallo (Ecuadorian Candied Squash)

Name: Dulce de Zapallo (Ecuadorian Candied Squash)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Ecuadorian
Ingredients: 2 lb butternut squash, seeded, scrubbed, cut into large rind-on pieces; 1½ cups brown sugar, packed; 2 cinnamon sticks; 3 cloves, whole; ¼ tsp allspice, ground; 2 cups water; 8 oz queso fresco, sliced

Total: 1 hr 45 min
Prep: 15 min
Serves: 8
Calories: 270

Jump to recipe

Firm squash slowly absorbs cinnamon-and-clove syrup, served with cool fresh cheese for a sweet-salty dessert from Ecuador.

Slow simmering lets Dulce de Zapallo (Ecuadorian Candied Squash) soak up spiced brown-sugar syrup while holding its shape. Fresh cheese alongside each piece balances the sweetness, a serving combination found in Ecuador.

Choose a firm cooking pumpkin or butternut squash and leave the clean rind attached to support the pieces. Keep the simmer gentle and turn with a spoon instead of stirring vigorously once the flesh softens.

Sweet Rich Make Ahead Classic Gluten-free Nut-free Egg-free

Method

Arrange the squash pieces rind-side down in a wide heavy saucepan. Add the brown sugar, cinnamon sticks, cloves, allspice, and water.
Bring to a simmer over medium heat, then cover and cook over low heat for until the squash begins to soften.
Uncover and simmer gently for , spooning syrup over the pieces occasionally, until the flesh is tender and glossy and the syrup lightly coats a spoon.
Remove the cinnamon sticks and cloves. Serve each portion warm or cool with a slice of queso fresco and a little syrup; leave the tough rind on the plate.

Forkue tips

Panela or piloncillo can replace the brown sugar by weight for a deeper cane-sugar flavor. Choose fresh cheese made with vegetable or microbial rennet for vegetarian servings.

Storing and reheating

Refrigerate the squash in its syrup for up to 5 days, keeping the cheese separate. Warm gently in a saucepan or serve chilled, spooning syrup over the flesh before plating.

Kitchen gear

Heavy saucepanTop picks on Amazon

Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

270Calories

5gProtein

50gCarbs

6gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Dulce de Zapallo (Ecuadorian Candied Squash): FAQ

Should I peel the squash first?

Leave the rind on to support the tender pieces during the long simmer. Scoop the cooked flesh away from the rind when eating.

Why is the syrup still watery?

The squash may have released more moisture than expected. Lift out the tender pieces and simmer the syrup alone until it coats a spoon, then pour it back over them.

How do I store and reheat Dulce de Zapallo (Ecuadorian Candied Squash)?

Refrigerate the squash in its syrup for up to 5 days, keeping the cheese separate. Warm gently in a saucepan or serve chilled, spooning syrup over the flesh before plating.

How long does Dulce de Zapallo (Ecuadorian Candied Squash) take?

About 1 hr 45 min in total: 15 min prep and 1 hr 30 min cooking.

What do I need to make Dulce de Zapallo (Ecuadorian Candied Squash)?

The key ingredients are butternut squash, cinnamon sticks, cloves, allspice and queso fresco, plus pantry basics.

Any tips for Dulce de Zapallo (Ecuadorian Candied Squash)?

Panela or piloncillo can replace the brown sugar by weight for a deeper cane-sugar flavor. Choose fresh cheese made with vegetable or microbial rennet for vegetarian servings.

Method

Forkue tips

Storing and reheating

Made it?

Kitchen gear

Nutrition per serving, estimated

Dulce de Zapallo (Ecuadorian Candied Squash): FAQ

Cook this next

Figgy Duff

Recheado Masala Fish

Kibbeh Bil Sanieh (Lebanese Baked Kibbeh)

Pollo en Pepitoria

Kafta Bil Sanieh (Lebanese Kafta Tray Bake)

Braised Beef Chili