Ayote en Miel (Squash With Spiced Syrup)

Makes: 6 to 8 servings

Total time: About 2 hours 40 minutes, plus cooling

1 1/2 pounds (24 ounces) panela (brown sugar cane, such as piloncillo or dulce de atado)

4 small cinnamon sticks

6 whole allspice seeds

5 whole cloves

2 1/2 to 3 pounds winter squash (such as Cinderella pumpkin or butternut squash), seeded and cut into 3-inch pieces (no need to remove the skin)

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

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 heat and let it cool. Serve at room temperature.

— Recipe from Alicia Maher; adapted by Christina Morales