Winter Squash Halwa

This is a simple recipe using any of our winter squash from cushaw to butternut.  Feel free to omit any spices that don’t speak to you. To further sweeten add maple syrup. Serve up in a handmade pottery bowl and enjoy it by a cosy fire with your feet up. Noosh e joon (Persian for bon apetit)!

Cut and roast your squash without any seasoning or oil. When done, cool, peel and roughly chop it up. Approximately 3-4 cups worth. 

Heat 2-3 tablespoons of ghee or butter in a saucepan over medium high heat.

When it is bubbly and hot, add 3-4 crushed whole cardamom pods, stir stir stir. Add half a teaspoon – or to taste-cardamom powder, a quarter teaspoon cinnamon powder or a small stick, a pinch of clove powder, a generous pinch of salt, a quarter teaspoon ginger powder and a quarter cup of brown sugar. 

Mix it all up with a wooden spoon and add your chopped up, mushy pumpkin and stir it well. Make sure it doesn’t burn. 

Add a splash of heavy cream, about a quarter cup. Add a splash of hot water to loosen it to your desired consistency. Stir stir stir. I like it thick ish. 

Submitted by Shazieh Gorji