Go Back
Squash Pastillas

How to Make Squash Pastillas

5 from 2 votes
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Dessert
Cuisine Filipino
Servings 100 pcs


  • 2-3 cups squash peeled, sliced and steamed
  • 1 & 1/2 cans sweetened condensed milk
  • 3 Tbsp all-purpose flour dispersed in 1/4 -1/3 cup water
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2-3 Tbsp butter
  • white sugar for coating pastillas
  • grated rind/zest of 5 large dark green calamansi


  • Place first five ingredients in a food processor. Pulse until smooth.
  • Pour squash mixture into a shallow nonstick pan.
  • Turn on heat to medium low and alternately stir and scrape the squash mixture to a very thick paste.
  • A heat resistant spatula is a real help because it scrapes up the sticky dough, clean.
  • However, a wooden spoon will suffice. Add butter and calamansi zest and continue stirring until you get a soft dough.
  • Let dough cool a little bit, about 1 minute before transferring into a plastic zip bag or any sturdy plastic.
  • Lay on a flat surface and roll out to 1/2 inch thick using a rolling pin.
  • Using a pair of scissors, cut off the topside of the plastic bag to the pastillas dough.
  • Let it cool completely. At this point, the pastillas will become more solid and chewy.
  • Slice pastillas into 2 x 1/2 inch pieces then roll in sugar. A hard plastic spatula made our slicing easy. Dust off excess sugar before wrapping.
  • Keeps well without refrigeration for about 2 weeks, longer if refrigerated. Make about 100 pcs.