Butternut Squash Halwa Recipe – Easy Instant Pot Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Butternut Squash Halwa Recipe – Easy Instant Pot Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels a little bit special, but doesn’t require hours in the kitchen. Well, let me introduce you to my latest obsession: Butternut Squash Halwa! It’s warm, comforting, subtly sweet, and surprisingly easy to make – especially with the help of the Instant Pot. I first made this when I was craving a traditional halwa but wanted to sneak in some extra veggies, and honestly, it’s become a family favorite.

Why You’ll Love This Recipe

This Butternut Squash Halwa is a delightful twist on a classic Indian dessert. It’s quicker than traditional methods, thanks to the Instant Pot, and the butternut squash adds a lovely natural sweetness and creamy texture. Plus, it’s a fantastic way to enjoy seasonal produce in a whole new way! It’s perfect for a cozy night in, a festive gathering, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to whip up this delicious halwa:

• 1 pound peeled and chopped butternut squash (about 450g)
• 1 tablespoon ghee (about 15ml)
• 5 tablespoons sugar or sweetener of choice (about 75g) – I often use coconut sugar!
• 0.5 teaspoon ground cardamom (about 2.5ml)
• 0.25 cup slivered almonds or chopped nut of choice (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Butternut Squash as a Halwa Base: Yes, you read that right! While traditionally made with carrots, butternut squash lends a beautiful color and naturally sweet flavor to halwa. It’s a fantastic way to add a hidden veggie boost.
• Ghee’s Role: Ghee (clarified butter) is essential for that authentic Indian flavor. It adds richness and a lovely aroma. Don’t skimp!
• Cardamom Variety – Green vs. Black: I prefer green cardamom for this recipe – it has a brighter, more floral aroma. But black cardamom can also be used for a smokier, more intense flavor. Use about ¼ teaspoon of black cardamom if substituting.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, add 2 cups of water to the Instant Pot’s inner pot and place a steamer basket inside.
2. Now, add the peeled and chopped butternut squash to the steamer basket.
3. Secure the lid, close the pressure valve, and pressure cook on high for 15 minutes.
4. Once the cooking time is up, do a quick release of the remaining pressure, then carefully remove the cooked squash.
5. Discard the water from the pot and switch it to sauté mode.
6. Add the ghee and cooked squash to the pot. Now comes the fun part – mash the squash with a spoon!
7. Mix in the sugar and cardamom. Stir-fry for 3-4 minutes, until everything is fragrant and the mixture thickens up nicely. You’ll know it’s ready when it starts to pull away from the sides of the pot.
8. Finally, garnish with slivered almonds (or your favorite nuts!) and serve warm. A scoop of vanilla ice cream or kulfi on the side is highly recommended.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t Overcook the Squash: You want it tender, but not mushy. 15 minutes in the Instant Pot is usually perfect.
• Adjust Sweetness to Taste: Everyone has a different sweet tooth! Start with 5 tablespoons of sugar and add more if needed.
• Sautéing is Key: Don’t rush the sautéing step. This is where the flavors really meld together and the halwa gets its lovely texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and your favorite vegan sweetener (maple syrup or agave work beautifully!).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level – Adjusting Cardamom: My friend, Priya, loves a stronger cardamom flavor, so she often adds a pinch of nutmeg too. Feel free to experiment!
• Festival Adaptations: This halwa is amazing for Diwali or Thanksgiving. It’s a unique and delicious addition to any festive spread.

Serving Suggestions

This Butternut Squash Halwa is wonderful on its own, but here are a few ideas to take it to the next level:

• Serve warm with a scoop of vanilla ice cream or traditional Indian kulfi.
• Garnish with a sprinkle of chopped pistachios or cashews.
• A dollop of fresh cream adds extra richness.

Storage Instructions

Leftovers? Lucky you! Store any leftover halwa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is butternut squash a traditional halwa ingredient? Not traditionally, no! Carrot halwa (gajar ka halwa) is the classic. But butternut squash is a delicious and healthy alternative.
• Can I make this halwa ahead of time? Yes, you can! Make the halwa up to 2 days in advance and store it in the refrigerator.
• What is the best type of ghee to use? High-quality, homemade ghee is best, but good store-bought ghee will work just fine.
• Can I use a different type of nut for garnish? Absolutely! Cashews, pistachios, or even walnuts would be delicious.
• How can I adjust the sweetness level? Start with less sugar and add more to taste. You can also use a sugar substitute like stevia or erythritol.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!