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A bowl of halwa on a plate on a table, with Butternut squash
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5 from 4 votes

Butternut Squash Halwa (Instant Pot)

This one is a simple and delicious halwa that's is easy to make and taste great. Try my instant pot vegan version of butternut squash halwa.
Prep Time15 minutes
Cook Time15 minutes
20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Indian
Servings: 6 people
Calories: 139kcal
Author: Uma Raghupathi

Ingredients

  • 1 butternut squash
  • ½ cup +1 tablespoon organic sugar
  • 2 tablespoon vegan butter or use oil
  • 1 teaspoon cardamom powder
  • 2 tablespoon cashew nuts
  • 1 tablespoon almond flour optional

Instructions

  • To prepare the squash, add 2 cups water into the steel inner pot and place a trivet in it.
  • Place the halved, cleaned and deseeded butternut squash in the trivet.
    Butternut squash sitting on top of a wooden table
  • Secure the lid and change the vent set to sealing mode. Set for 'Manual/Pressure’ Cook for 15 minutes.
  • At the end of the timer, use the quick release option after 5 min to relieve the pressure.
  • Remove the squash and set it aside to cool.
    An instant Pot filled with butternut squash
  • Drain any remaining water from the inner pot.
  • Press the sauté button and add 2 tablespoon vegan butter and the butternut squash after peeling the skin off of it.
  • Mash them lightly with a spoon and add sugar & cardamom.
    An instant Pot filled with butternut squash
  • Stir-fry for 6 minutes, or until the mixture turns a little darker or when the butter or oil releases a nutty aroma.
  • Garnish with roasted cashew nuts and Butternut Squash Halwa is ready! It is best served as a warm dessert.

Notes

Add badam powder for a more nutty taste and for the thick consistency and texture.
If required add more sugar as per your tatse.

Nutrition

Calories: 139kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 462mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 1mg