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.
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.
Drain any remaining water from the inner pot.
Press the sauté button and add 2 tbsp vegan butter and the butternut squash after peeling the skin off of it.
Mash them lightly with a spoon and add sugar & cardamom.
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.