35+ Irresistible Valentine’s Day Squash Indian Recipes for a Romantic Feast

Valentine’s Day is more than just a day of chocolates and roses—it’s an opportunity to show love and appreciation through thoughtful gestures.

What better way to share your love than with a home-cooked Indian meal infused with the rich flavors and warmth of traditional recipes?

Squash, with its versatile texture and natural sweetness, is the perfect ingredient to craft dishes that range from savory to sweet, creating a memorable experience.

Whether you’re planning a full-course dinner, a romantic snack, or a decadent dessert, our collection of 35+ Valentine’s Day squash Indian recipes is sure to inspire.

From comforting curries and hearty pulaos to crispy fritters and rich desserts, these recipes are designed to delight and surprise your loved one with every bite.

Get ready to transform your kitchen into a romantic haven, as we dive into the world of squash and its endless possibilities in Indian cooking.

Let’s explore recipes that celebrate love, food, and the joy of sharing something special with that special someone.

35+ Irresistible Valentine’s Day Squash Indian Recipes for a Romantic Feast

Celebrating Valentine’s Day with an Indian twist adds a layer of uniqueness and creativity that makes the day even more memorable.

With these 35+ squash-based recipes, you’re equipped with everything needed to impress your partner with a meal that is as beautiful as it is flavorful.

Squash’s natural sweetness and versatility lend themselves beautifully to a variety of Indian recipes, from spicy, aromatic curries to indulgent, sweet desserts.

Cooking these dishes is not just about satisfying hunger—it’s about creating moments of connection, warmth, and love.

So, whether you choose to serve up a comforting bowl of squash curry, crispy squash fritters, or a luscious dessert, let these recipes be the heart of your Valentine’s Day celebration.

Spiced Squash and Lentil Curry

This hearty and aromatic squash and lentil curry is a perfect choice for a cozy Valentine’s Day meal. Infused with Indian spices and simmered in a creamy coconut-tomato sauce, it pairs beautifully with naan or steamed basmati rice. The natural sweetness of squash complements the earthy lentils, creating a dish that feels indulgent yet healthy.

Ingredients:

• 2 cups diced butternut squash
• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium tomato, chopped
• 1 can (400ml) coconut milk
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds; let them sizzle for 30 seconds.
2. Add chopped onion and sauté until golden brown. Stir in garlic and ginger, cooking for 1 minute.
3. Add tomato, turmeric, and garam masala. Cook until the tomato softens.
4. Stir in the diced squash, lentils, coconut milk, and 2 cups of water. Bring to a boil, then reduce the heat to simmer.
5. Cook for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash is soft. Adjust salt to taste.
6. Garnish with fresh cilantro and serve with warm naan or steamed rice.

The combination of creamy lentils and tender squash is enhanced by the aromatic Indian spices, creating a dish that is comforting and flavorful. It’s a wholesome way to share love through food.

Sweet and Savory Squash Halwa

This squash halwa is a decadent Indian dessert with a touch of romance, perfect for Valentine’s Day. Combining the natural sweetness of squash with warm cardamom and rich ghee, it’s a delightful treat to share after a hearty meal.

Ingredients:

• 2 cups grated squash (butternut or pumpkin)
• 1/4 cup ghee (clarified butter)
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon ground cardamom
• 1/4 cup milk
• 2 tablespoons chopped nuts (almonds, pistachios)
• 2 tablespoons raisins

Instructions:

1. Heat ghee in a heavy-bottomed pan over medium heat. Add grated squash and sauté until it softens and starts releasing its aroma (8–10 minutes).
2. Add milk and cook until the squash absorbs the milk, stirring frequently.
3. Stir in sugar and cook until the mixture thickens and starts to leave the sides of the pan.
4. Add cardamom powder, nuts, and raisins, mixing well. Cook for another 2 minutes.
5. Serve warm, garnished with additional nuts if desired.

This halwa’s silky texture and rich flavors make it a luxurious dessert for Valentine’s Day. The subtle aroma of cardamom and the crunch of nuts add an irresistible charm to the dish.

Squash and Chickpea Masala

This vibrant and protein-packed squash and chickpea masala is an excellent choice for a vegetarian Valentine’s Day dinner. The warm spices and velvety squash make it a satisfying and flavorful dish to share with your loved one.

Ingredients:

• 2 cups cubed acorn or kabocha squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium tomato, chopped
• 1/2 cup coconut milk
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh mint or cilantro for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add onion and sauté until golden. Stir in garlic and ginger; cook for 1 minute.
2. Add tomato, cumin powder, coriander powder, chili powder, and garam masala. Cook until the tomato breaks down and the spices are fragrant.
3. Stir in the squash cubes and cook for 5 minutes. Add chickpeas and 1 cup of water. Cover and simmer for 15–20 minutes, until the squash is tender.
4. Stir in coconut milk and cook for an additional 5 minutes. Adjust salt to taste.
5. Garnish with fresh mint or cilantro and serve with roti or steamed rice.

This masala dish is a delightful blend of flavors and textures. The tender squash and hearty chickpeas are enveloped in a rich, spiced sauce, making it a comforting and satisfying meal for a romantic evening.

Squash and Paneer Tikka Masala

This squash and paneer tikka masala is a delicious vegetarian twist on the classic Indian dish. The roasted squash adds a slight sweetness, complementing the creamy and spiced tomato gravy, while paneer brings a rich, velvety texture. Perfect for a romantic Valentine’s Day dinner.

Ingredients:

• 2 cups cubed butternut squash
• 1 cup paneer, cubed
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 medium tomatoes, pureed
• 1/2 cup heavy cream or coconut milk
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• 1 tablespoon butter (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon oil and a pinch of salt. Roast for 20–25 minutes until tender and slightly caramelized.
2. Heat the remaining oil in a pan. Add onion and sauté until golden brown. Stir in garlic and ginger; cook for 1 minute.
3. Add tomato puree, turmeric, chili powder, cumin powder, coriander powder, and garam masala. Cook until the oil starts to separate.
4. Stir in the roasted squash and paneer cubes. Add cream or coconut milk and simmer for 5–7 minutes. Adjust salt to taste.
5. Garnish with cilantro and serve with naan or jeera rice.

This dish is a delightful combination of flavors, with the roasted squash bringing a caramelized sweetness that perfectly balances the creamy and spiced sauce. It’s rich, comforting, and perfect for sharing.

Valentine’s Day Squash Samosa Chaat

This squash samosa chaat is a fusion snack bursting with flavors and textures. Crispy samosas filled with spiced squash are layered with tangy chutneys, yogurt, and crunchy toppings. It’s a fun and interactive dish for a romantic evening.

Ingredients: For the Samosas:

• 1 cup mashed roasted squash (butternut or pumpkin)
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• Salt to taste
• 8–10 small samosa pastry sheets or spring roll wrappers
• Oil for frying

For the Chaat:

• 1/2 cup plain yogurt, whisked
• 2 tablespoons tamarind chutney
• 2 tablespoons green mint-coriander chutney
• 1/4 cup sev (crunchy chickpea noodles)
• 1 tablespoon chopped onion
• 1 tablespoon chopped cilantro

Instructions:

1. Prepare the filling by mixing mashed squash with cumin powder, chili powder, garam masala, turmeric, and salt.
2. Fill the pastry sheets with the squash mixture, fold into triangles, and seal. Fry in hot oil until golden brown and crispy.
3. Arrange the samosas on a plate. Top with whisked yogurt, tamarind chutney, and green chutney. Sprinkle sev, onion, and cilantro over the top.
4. Serve immediately for the perfect mix of warm, crispy, and tangy flavors.

This chaat is a playful way to enjoy Indian flavors, making it a perfect dish to share and savor on Valentine’s Day. The spiced squash filling in the samosas adds a unique and sweet twist.

Coconut Squash Korma

This coconut squash korma is a luxurious vegetarian dish perfect for Valentine’s Day. The creamy coconut-based gravy, enriched with aromatic spices, coats tender squash cubes, creating a flavorful and indulgent meal.

Ingredients:

• 2 cups cubed acorn squash or kabocha squash
• 1/2 cup coconut milk
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tablespoons cashews, soaked and ground to a paste
• 1/2 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh mint or cilantro for garnish

Instructions:

1. Heat oil in a pan and sauté fennel seeds until aromatic. Add onion and cook until golden brown.
2. Stir in garlic and ginger; sauté for 1 minute. Add turmeric, coriander powder, and garam masala. Cook for 30 seconds.
3. Add the squash cubes and stir to coat them with the spices. Add 1 cup of water, cover, and simmer until the squash is tender.
4. Stir in the cashew paste and coconut milk, cooking for 5 minutes. Adjust salt to taste.
5. Garnish with mint or cilantro and serve with paratha or steamed basmati rice.

This korma is rich, creamy, and mildly spiced, making it an elegant and comforting choice for Valentine’s Day. The combination of squash and cashew-coconut gravy creates a dish that feels both indulgent and nourishing.

Valentine’s Day Squash Biryani

This fragrant and vibrant squash biryani brings a touch of romance to your Valentine’s Day meal. Made with basmati rice, spiced squash, and aromatic spices, it’s a hearty, one-pot dish that’s perfect for sharing with your loved one. Its rich flavors and colorful presentation make it both a treat for the palate and a feast for the eyes.

Ingredients:

• 1 cup basmati rice, soaked for 30 minutes and drained
• 2 cups diced butternut or acorn squash
• 1/2 cup plain yogurt
• 1 large onion, thinly sliced
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/4 cup chopped cilantro
• 1/4 cup fried onions (optional)
• Salt to taste

Instructions:

1. Heat oil or ghee in a large pot over medium heat. Add cumin and fennel seeds; let them sizzle. Add the sliced onions and sauté until they turn golden brown. Remove half of the onions for garnishing.
2. Add turmeric, red chili powder, and garam masala to the pot and stir for 30 seconds. Add the diced squash and sauté for 3–4 minutes.
3. Stir in yogurt and cook for 2–3 minutes, allowing the flavors to blend. Add 1 cup of water and salt. Bring to a simmer and let the squash cook until slightly tender (about 5–6 minutes).
4. Layer the rice on top of the squash mixture. Pour the saffron-infused milk over the rice and sprinkle half of the chopped cilantro. Cover and cook on low heat for 15–20 minutes until the rice is fully cooked.
5. Garnish with fried onions and the remaining cilantro before serving.

This squash biryani is a perfect balance of sweetness and spice, making it an elegant choice for your Valentine’s Day dinner. The saffron adds a luxurious touch and an enticing aroma that will impress your loved one.

Spicy Squash and Chickpea Stew

This spicy squash and chickpea stew is ideal for a cozy and heartwarming Valentine’s Day meal. It’s packed with flavors from Indian spices and provides a wonderful balance of warmth and texture, with soft squash and hearty chickpeas in a rich, spiced broth.

Ingredients:

• 2 cups cubed butternut squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large tomato, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• 1/2 cup coconut milk
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pot over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and ginger, and cook for 1 minute.
2. Add the chopped tomato, turmeric, cumin powder, and chili powder. Cook for 2–3 minutes until the tomato softens.
3. Add the cubed squash and chickpeas, stirring to coat them with the spices. Pour in 2 cups of water and bring to a boil. Reduce the heat and simmer for 15–20 minutes until the squash is tender.
4. Stir in the coconut milk and garam masala. Cook for an additional 5 minutes. Adjust salt to taste.
5. Serve hot, garnished with fresh cilantro and paired with rice or naan.

This hearty stew is comforting and filled with the perfect combination of spice and sweetness. The coconut milk adds a rich, creamy texture that ties all the flavors together, making it an ideal dish for a cozy Valentine’s Day.

Sweet Squash Kheer

For a special Valentine’s Day dessert, this sweet squash kheer is a unique twist on the traditional Indian rice pudding. Infused with cardamom and topped with nuts, this dish is creamy, comforting, and perfect for celebrating the day of love.

Ingredients:

• 1 cup basmati rice, washed and soaked for 30 minutes
• 2 cups grated butternut or acorn squash
• 1 liter full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon ground cardamom
• 1/4 cup chopped almonds and cashews
• 1 tablespoon ghee
• Saffron strands (optional)

Instructions:

1. In a heavy-bottomed pan, heat ghee and sauté the grated squash for 3–4 minutes until it softens.
2. Add the soaked rice and cook for another 2 minutes, stirring to combine.
3. Pour in the milk and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, for 25–30 minutes or until the rice and squash are soft and the kheer thickens.
4. Add sugar and ground cardamom, stirring well. Cook for another 5 minutes.
5. Garnish with chopped nuts and a few strands of saffron if desired. Serve warm or chilled.

The sweet, creamy consistency of this kheer paired with the natural sweetness of squash makes it a perfect dessert for a romantic evening. The addition of cardamom and saffron adds a touch of luxury, making it an unforgettable Valentine’s Day treat.

Squash and Lentil Curry

This squash and lentil curry is a hearty and satisfying dish perfect for a cozy Valentine’s Day meal. The tender squash pairs perfectly with protein-rich lentils and a mix of spices to create a dish that’s both comforting and nutritious.

Ingredients:

• 2 cups cubed butternut or kabocha squash
• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium tomato, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 2 tablespoons vegetable oil
• 1/4 cup chopped cilantro
• Salt to taste

Instructions:

1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and ginger and cook for another minute.
2. Stir in the turmeric, cumin, coriander, and chili powder. Cook for 30 seconds to release the flavors.
3. Add the pureed tomato and cook for 3–4 minutes until the oil begins to separate from the mixture.
4. Add the lentils and squash cubes to the pot. Pour in 3 cups of water and bring to a boil. Reduce the heat and let it simmer for 20–25 minutes or until the lentils and squash are soft and the flavors meld together.
5. Stir in the garam masala and salt to taste. Simmer for another 2–3 minutes.
6. Garnish with chopped cilantro and serve with steamed rice or naan.

This curry has a beautiful balance of flavors, with the slight sweetness of the squash and the earthy, nutty flavor of the lentils. It’s a wholesome dish that’s perfect for sharing and savoring together on Valentine’s Day.

Stuffed Squash with Spiced Paneer

This stuffed squash recipe takes roasted squash and fills it with a spiced paneer mixture, making for a flavorful and unique Valentine’s Day main course. The combination of the natural sweetness of the squash and the savory, spiced filling makes it a delightful and romantic dish.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup paneer, crumbled
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon garam masala
• 1/4 cup chopped fresh spinach
• 1/4 cup chopped nuts (almonds or cashews)
• 2 tablespoons vegetable oil
• Salt to taste
• 1 tablespoon melted butter for brushing

Instructions:

1. Preheat the oven to 375°F (190°C). Place the squash halves on a baking tray, cut side up. Brush with melted butter and sprinkle with salt. Roast for 30–35 minutes or until the squash is tender.
2. While the squash is roasting, heat oil in a skillet over medium heat. Add the crumbled paneer and sauté for 2 minutes.
3. Add cumin, paprika, chili powder, and garam masala to the paneer. Cook for another minute, then stir in the chopped spinach and nuts.
4. Once the squash is roasted, fill each half with the spiced paneer mixture. Return to the oven and bake for an additional 10 minutes.
5. Serve warm, garnished with a sprinkle of fresh cilantro or a drizzle of yogurt if desired.

This dish is not only visually appealing but also full of flavors and textures. The spiced paneer filling adds a delicious, savory touch to the naturally sweet squash, making it a standout centerpiece for a romantic Valentine’s Day dinner.

Squash and Coconut Curry Soup

This creamy, comforting squash and coconut curry soup is perfect for warming up on a chilly Valentine’s Day evening. It’s infused with aromatic spices, balanced by the sweetness of the squash and the richness of coconut milk, making it a perfect starter or light main course.

Ingredients:

• 2 cups cubed butternut or acorn squash
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 3 cups vegetable broth
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro and a squeeze of lime for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add garlic and ginger and cook for another minute.
2. Add the curry powder, turmeric, chili powder, and cumin powder. Cook for 30 seconds to release the flavors.
3. Add the cubed squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes or until the squash is tender.
4. Stir in the coconut milk and simmer for another 5 minutes. Use an immersion blender to blend the soup until smooth, or transfer to a blender and puree in batches.
5. Season with salt to taste and garnish with cilantro and a squeeze of lime.

This squash and coconut curry soup is velvety and full of complex flavors. It’s a warm, nourishing dish that sets the perfect tone for a romantic and intimate Valentine’s Day dinner. The creamy texture and subtle heat make it comforting and enticing.

Squash and Spinach Tikki

These crispy squash and spinach tikkis are a delightful snack or side dish perfect for Valentine’s Day. Packed with the goodness of vegetables and infused with Indian spices, they make for a romantic and light dish that pairs well with a mint chutney or a simple yogurt dip.

Ingredients:

• 2 cups grated butternut squash
• 1 cup chopped spinach
• 1/2 cup boiled and mashed potatoes
• 1/4 cup breadcrumbs
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/4 teaspoon chili powder
• 1 tablespoon chopped cilantro
• Salt to taste
• Vegetable oil for shallow frying

Instructions:

1. Heat a pan over medium heat and toast the cumin seeds until they start to crackle. Add the grated squash and sauté for 3–4 minutes until slightly softened. Add the chopped spinach and cook for another 2–3 minutes until the spinach wilts and any excess moisture evaporates.
2. Transfer the squash and spinach mixture to a bowl. Add the mashed potatoes, breadcrumbs, garam masala, coriander powder, chili powder, cilantro, and salt. Mix well until everything is combined.
3. Form small patties or tikkis from the mixture.
4. Heat oil in a skillet over medium heat. Cook the tikkis for 3–4 minutes on each side or until they are golden brown and crispy.
5. Serve warm with a side of mint chutney or yogurt dip.

These tikkis are light, crispy, and have the perfect balance of earthy squash, vibrant spinach, and aromatic spices. They make for a perfect Valentine’s Day appetizer or side that is both delicious and nourishing.

Squash and Pea Pulao

This squash and pea pulao is a fragrant and flavorful rice dish that makes for an ideal main course on Valentine’s Day. The combination of squash and peas adds natural sweetness and a pop of color, while the spices infuse the dish with depth and warmth.

Ingredients:

• 1 1/2 cups basmati rice, soaked and drained
• 2 cups cubed butternut squash
• 1/2 cup green peas (fresh or frozen)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1 tablespoon ghee or vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 1/2 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them sizzle. Add the sliced onion and sauté until golden brown. Stir in the minced garlic and cook for another minute.
2. Add the turmeric, coriander powder, and garam masala to the pot. Cook for 30 seconds, allowing the spices to bloom.
3. Add the cubed squash and green peas to the pot, stirring to coat with the spices. Cook for 2–3 minutes.
4. Add the soaked rice to the pot and stir gently to mix. Pour in the water and season with salt. Bring to a boil, then cover and reduce the heat to low. Cook for 15–20 minutes, or until the rice is fluffy and the squash is tender.
5. Fluff the rice with a fork and garnish with fresh cilantro. Serve warm.

This squash and pea pulao is light yet satisfying, perfect for a special Valentine’s Day meal. The sweetness of the squash complements the slight bite of the peas, while the aromatic spices add a warm, festive touch.

Squash and Cardamom Halwa

For a romantic and indulgent dessert, try this sweet squash and cardamom halwa. It’s a rich, flavorful dish that pairs the natural sweetness of squash with the warm essence of cardamom and the creaminess of ghee, making it an irresistible Valentine’s Day treat.

Ingredients:

• 2 cups grated butternut squash
• 1/2 cup sugar (adjust to taste)
• 1/2 cup full-fat milk
• 1/4 cup ghee
• 1/4 teaspoon ground cardamom
• 1/4 cup chopped pistachios or almonds
• Saffron strands (optional, soaked in 1 tablespoon warm milk)

Instructions:

1. Heat ghee in a heavy-bottomed pan over medium heat. Add the grated squash and sauté for 5–7 minutes until the squash begins to release its natural sweetness and softens.
2. Pour in the milk and cook for another 10–12 minutes, stirring occasionally until the liquid reduces and the mixture thickens.
3. Add the sugar and cardamom, stirring well to combine. Continue to cook for another 5–7 minutes until the mixture becomes thick and starts to leave the sides of the pan.
4. Stir in the saffron milk (if using) and mix well.
5. Transfer the halwa to a serving dish and sprinkle with chopped pistachios or almonds. Serve warm or chilled.

This squash and cardamom halwa is a rich, velvety dessert with an intoxicating aroma that makes it a perfect ending to a Valentine’s Day meal. The natural sweetness of the squash combined with the luxurious touch of cardamom and nuts will make this dessert a special treat to celebrate love.

Note: More recipes​ are coming soon!