Though bukayo refers generally to sweetened coconut strips, I can't help but refer this sweetened squash as such. Unlike the one I had before (dulce de kalabasa), this squash delight is easier to prepare. The squash was cut into thin strips then boiled in water with sugar and maybe with some vanilla. There's no mashing involved since the finished product still shows the kalabasa strips but just softer and a lot sweeter.
Depending on several factors - squash variety, heat exposure, size, etc; the finished product would show variation too. For this particular recipe, the strips had a sort of "gelatiney" texture that one can still have a bite. The best way of serving the sweet is "fresh from the fridge" and could give haleyang ube a run for its money as halo halo topping or just another sweetened "vegetable".