50+ Nutritious Indian Winter Squash Recipes for Family Gatherings

Winter squash is a versatile and nutritious ingredient that shines in Indian cuisine.

With its sweet, earthy flavor and smooth texture, winter squash adds a unique twist to a wide range of dishes, from curries and soups to salads and desserts.

Packed with vitamins, minerals, and fiber, it not only enhances the taste of meals but also contributes to a healthy diet. In this article, we will explore over 50 delightful winter squash Indian recipes that showcase the culinary potential of this seasonal favorite.

Whether you’re a seasoned cook or a beginner in the kitchen, these recipes will inspire you to experiment with winter squash in your meals, bringing warmth and comfort to your dining table.

50+ Nutritious Indian Winter Squash Recipes for Family Gatherings

As the weather turns cooler and winter approaches, incorporating winter squash into your meals is a delicious way to celebrate the season.

The recipes featured in this article demonstrate the versatility of winter squash, allowing you to create everything from savory curries and hearty salads to indulgent desserts.

By experimenting with these dishes, you’ll not only enjoy the unique flavors that winter squash brings but also benefit from its nutritional value.

So, gather your favorite winter squash and get ready to delight your family and friends with these 50+ Indian recipes that are sure to impress and satisfy!

Stuffed Winter Squash with Spiced Quinoa

This vibrant dish combines roasted winter squash with a flavorful stuffing of spiced quinoa, herbs, and vegetables, creating a wholesome and hearty meal. The sweetness of the squash perfectly complements the savory stuffing, making it a delightful option for a family dinner or a festive gathering.

Ingredients:

• 2 medium-sized winter squashes (like butternut or acorn)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the winter squashes in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Roast for about 25–30 minutes, or until tender.
3. In a saucepan, heat a tablespoon of olive oil over medium heat. Add the cumin seeds and let them sizzle. Then, add the chopped onion and sauté until translucent.
4. Stir in the minced garlic, bell pepper, and grated carrot. Cook for another 3–4 minutes until the vegetables soften.
5. Add the rinsed quinoa, vegetable broth, coriander powder, turmeric powder, and season with salt and pepper. Bring to a boil, then reduce heat to low and cover. Cook for about 15–20 minutes until the quinoa is fluffy and liquid is absorbed.
6. Once the squash is done roasting, remove it from the oven and carefully flip it over. Fill each half with the quinoa mixture, pressing down slightly to pack it in.
7. Return the stuffed squash to the oven and bake for an additional 10–15 minutes to heat through.
8. Garnish with fresh cilantro before serving.

This stuffed winter squash is not just a feast for the eyes but also a complete meal. The combination of flavors from the spices and the natural sweetness of the squash creates a satisfying experience. This dish can easily be modified to suit your taste—add nuts for crunch, or include other vegetables for added nutrition. It’s perfect for entertaining or a cozy family dinner.

Winter Squash Curry with Coconut Milk

This creamy and aromatic winter squash curry is a comforting dish, infused with the rich flavors of spices and coconut milk. It brings warmth and heartiness to your table, making it an ideal choice for chilly evenings.

Ingredients:

• 1 medium winter squash (butternut or kabocha), peeled and cubed
• 1 can (400ml) coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, slit
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, for garnish
• 2 tablespoons oil

Instructions:

1. In a large pan, heat the oil over medium heat. Add mustard seeds and let them crackle. Follow with cumin seeds.
2. Add the chopped onion, garlic, ginger, and green chilies, sautéing until the onions are golden brown.
3. Stir in the turmeric powder and garam masala, cooking for another minute to release the spices’ aromas.
4. Add the cubed winter squash and mix well to coat the pieces with the spice mixture.
5. Pour in the coconut milk, add salt to taste, and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the squash is tender.
6. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

This winter squash curry is not only indulgent but also nourishing. The natural sweetness of the squash balances the heat from the spices, while the coconut milk adds a rich creaminess. Serve it over steamed rice or with warm naan to soak up the flavorful sauce. It’s a great way to enjoy seasonal produce and is sure to become a family favorite.

Roasted Winter Squash and Spinach Dal

This unique dal brings together roasted winter squash and spinach in a hearty, protein-packed dish. The earthy flavors of the lentils paired with the sweetness of the squash make this a comforting, nutritious meal that is perfect for the winter months.

Ingredients:

• 1 cup split red lentils (masoor dal)
• 2 cups winter squash, peeled and cubed
• 2 cups spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1-2 green chilies, slit
• Salt, to taste
• 2 tablespoons oil
• Water, as needed

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed winter squash with a bit of oil, salt, and pepper. Roast for about 25-30 minutes until tender and caramelized.
2. In a large pot, heat the oil over medium heat. Add cumin seeds and let them crackle. Then, add the chopped onion, garlic, ginger, and green chilies, sautéing until the onions are golden brown.
3. Stir in the turmeric powder and cook for an additional minute.
4. Add the lentils and water (approximately 3 cups) to the pot. Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes until the lentils are cooked and soft.
5. Once the lentils are cooked, stir in the roasted squash and chopped spinach. Cook for another 5 minutes until the spinach wilts. Season with salt to taste.
6. Adjust the consistency with more water if needed and serve hot.

This roasted winter squash and spinach dal is a wonderful way to incorporate lentils into your diet. The combination of textures—creamy lentils, tender squash, and wilted spinach—creates a hearty and fulfilling dish. It’s a nutritious option that’s rich in protein and perfect for a comforting winter meal. Serve it with rice or chapati for a complete dining experience that’s both satisfying and healthful.

Winter Squash and Potato Samosas

These delectable samosas are a delightful twist on the traditional Indian snack, combining the sweetness of winter squash with the earthy flavor of potatoes and a blend of aromatic spices. Perfect for tea time or as a party appetizer, they are sure to impress your guests with their flaky pastry and flavorful filling.

Ingredients:

• 2 medium winter squashes (butternut or acorn), peeled and cubed
• 2 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• 1 tablespoon oil
• 2 cups all-purpose flour (for the dough)
• Water (for kneading)
• Oil (for deep frying)

Instructions:

1. In a pan, heat a tablespoon of oil over medium heat. Add cumin seeds and let them sizzle. Add the cubed winter squash and cook until tender, about 10-15 minutes.
2. In a bowl, mash the cooked squash and mix it with the boiled and mashed potatoes. Add coriander powder, garam masala, red chili powder, and salt. Stir until well combined and set aside to cool.
3. In a separate bowl, combine all-purpose flour with a pinch of salt and enough water to form a soft dough. Cover and let it rest for 30 minutes.
4. Divide the dough into small balls and roll each ball into a thin circle. Cut it in half to form two semi-circles.
5. Take one semi-circle, and with water, moisten the straight edge. Fold it into a cone shape, sealing the edge, and fill it with the squash and potato mixture. Seal the top by pressing the edges together.
6. Heat oil in a deep frying pan. Once hot, fry the samosas until golden brown and crispy. Drain on paper towels.

These winter squash and potato samosas are an excellent snack that pairs well with tangy tamarind or mint chutney. The combination of spices and the natural sweetness of the squash create a rich flavor profile, while the crispy outer shell provides a satisfying crunch. They make for an irresistible treat that can be enjoyed at any time of day!

Spicy Winter Squash and Chickpea Stew

This hearty stew brings together winter squash and chickpeas in a spicy, comforting dish that’s perfect for cold winter nights. The blend of spices not only adds depth but also makes this stew aromatic and flavorful, making it a nourishing option for both lunch and dinner.

Ingredients:

• 1 medium winter squash (like butternut), peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt, to taste
• Fresh cilantro, for garnish
• 2 tablespoons oil

Instructions:

1. In a large pot, heat oil over medium heat. Add cumin seeds and let them crackle. Follow with chopped onions, garlic, and ginger, sautéing until the onions are translucent.
2. Stir in the coriander powder, turmeric powder, and red chili powder, cooking for another minute to bloom the spices.
3. Add the cubed winter squash and sauté for about 5 minutes until slightly tender.
4. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes or until the squash is fully cooked.
5. Stir in the chickpeas and season with salt to taste. Cook for another 5-10 minutes until everything is heated through.
6. Garnish with fresh cilantro before serving.

This spicy winter squash and chickpea stew is a fulfilling meal that packs a nutritious punch. The combination of chickpeas and squash makes it rich in protein and fiber, while the spices bring warmth and depth to the dish. Serve it with crusty bread or steamed rice to create a complete meal that’s perfect for sharing with family and friends.

Winter Squash Halwa

This delightful dessert is a warm, sweet pudding made from winter squash, infused with cardamom and garnished with nuts. It’s a comforting dish that can be served on special occasions or simply as a treat to brighten up a winter day.

Ingredients:

• 2 cups winter squash, grated
• 1 cup milk
• ½ cup sugar (adjust to taste)
• ¼ cup ghee (clarified butter)
• ½ teaspoon cardamom powder
• ¼ cup mixed nuts (cashews, almonds, and raisins), chopped

Instructions:

1. In a heavy-bottomed pan, heat ghee over medium heat. Add the grated winter squash and sauté for about 5-7 minutes until it softens.
2. Pour in the milk and bring to a boil. Reduce heat and let it simmer until the mixture thickens and the milk reduces, stirring occasionally.
3. Add sugar and cardamom powder, mixing well. Cook for another 5-10 minutes until the halwa reaches a pudding-like consistency.
4. Stir in the chopped nuts, reserving a few for garnishing. Cook for another minute.
5. Remove from heat and transfer to serving dishes, garnishing with the reserved nuts.

This winter squash halwa is not only delicious but also a wonderful way to enjoy the health benefits of squash. The natural sweetness of the squash pairs beautifully with the richness of milk and ghee, creating a dessert that’s both indulgent and satisfying. It’s a perfect way to end a meal or enjoy as a warm snack, especially during the chilly winter months.

Winter Squash and Lentil Soup

This nourishing winter squash and lentil soup is packed with flavor and nutrition. The combination of warming spices, creamy squash, and hearty lentils creates a comforting dish that’s perfect for chilly evenings. It’s easy to prepare and can be enjoyed as a light meal or as an appetizer.

Ingredients:

• 1 medium winter squash (butternut or kabocha), peeled and cubed
• 1 cup red lentils (masoor dal), rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt, to taste
• 4 cups vegetable broth or water
• 2 tablespoons oil
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat oil over medium heat. Add cumin seeds and let them crackle. Then, add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent.
2. Stir in the turmeric powder, coriander powder, and garam masala, cooking for an additional minute to release the aromas.
3. Add the cubed winter squash and red lentils to the pot, mixing well to coat them with the spices.
4. Pour in the vegetable broth or water and bring the mixture to a boil. Reduce heat and simmer for about 25-30 minutes or until the squash and lentils are tender.
5. Once cooked, blend the soup until smooth using an immersion blender or a regular blender (in batches). Adjust seasoning with salt to taste.
6. Serve hot, garnished with fresh cilantro.

This winter squash and lentil soup is not only hearty but also incredibly comforting. The smooth texture combined with the warm spices makes it a delightful dish to enjoy on a cold day. Pair it with crusty bread or serve it alongside a salad for a complete meal. It’s a fantastic way to incorporate legumes and seasonal produce into your diet!

Winter Squash and Spinach Paratha

These stuffed parathas, filled with a spiced mixture of winter squash and spinach, are a delicious and healthy option for breakfast or lunch. The flaky, golden-brown flatbreads are easy to make and can be served with yogurt or pickles for a complete meal.

Ingredients:

• 2 cups whole wheat flour (for the dough)
• 1 medium winter squash (butternut or acorn), grated
• 2 cups spinach, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (adjust to taste)
• Salt, to taste
• Water (for kneading)
• Oil or ghee (for cooking)

Instructions:

1. In a bowl, mix whole wheat flour with enough water to knead into a soft dough. Cover and let it rest for 30 minutes.
2. In a pan, heat a tablespoon of oil over medium heat. Add cumin seeds and let them sizzle. Then, add the grated winter squash and cook for about 5 minutes until slightly tender.
3. Add the chopped spinach, coriander powder, red chili powder, and salt. Cook for another 2-3 minutes until the spinach wilts. Remove from heat and let it cool.
4. Divide the dough into equal-sized balls. Roll out each ball into a small circle. Place a spoonful of the squash and spinach mixture in the center, fold the edges over to seal, and roll it out gently into a paratha.
5. Heat a tawa or skillet over medium heat. Cook the parathas one at a time, adding a little oil or ghee, until both sides are golden brown and cooked through.
6. Serve hot with yogurt or pickle.

These winter squash and spinach parathas are not only tasty but also a great way to include vegetables in your meal. The earthy flavors of the squash paired with the greens make for a nutritious filling. They can be enjoyed warm or even packed for lunch, making them a versatile choice for any meal.

Winter Squash Kheer (Pudding)

This creamy winter squash kheer is a delightful Indian dessert that combines the richness of milk with the natural sweetness of squash. Infused with cardamom and garnished with nuts, it’s a perfect way to celebrate special occasions or to indulge in a sweet treat.

Ingredients:

• 1 cup winter squash, grated
• 4 cups milk
• ½ cup sugar (adjust to taste)
• ¼ cup rice, rinsed
• ½ teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• ¼ cup mixed nuts (cashews, almonds, and pistachios), chopped
• A pinch of saffron strands (optional)

Instructions:

1. In a heavy-bottomed pan, heat ghee over medium heat. Add the grated winter squash and sauté for about 5-7 minutes until it softens and the moisture evaporates.
2. Stir in the rinsed rice and sauté for another 2-3 minutes.
3. Pour in the milk and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the rice is cooked and the kheer thickens, about 20-25 minutes.
4. Add sugar, cardamom powder, and saffron strands (if using), mixing well. Cook for another 5-10 minutes.
5. Remove from heat and let it cool slightly. Garnish with chopped nuts before serving.

This winter squash kheer is a luscious dessert that beautifully balances sweetness and creaminess. The natural sweetness of the squash enhances the flavor of the kheer, while the nuts add a delightful crunch. Serve it warm or chilled, and it’s sure to be a hit at any gathering. Enjoy this comforting dessert as a sweet ending to your meal or as a special treat during the festive season!

Winter Squash and Paneer Curry

This hearty winter squash and paneer curry is a comforting dish that’s perfect for a family dinner. The combination of tender squash and creamy paneer, simmered in a rich, spiced tomato gravy, makes it an excellent choice to serve with rice or naan.

Ingredients:

• 1 medium winter squash (butternut or kabocha), peeled and cubed
• 200 grams paneer, cut into cubes
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste
• 2 tablespoons oil
• Fresh cilantro, for garnish

Instructions:

1. In a pan, heat oil over medium heat. Add cumin seeds and let them crackle. Add the chopped onion and sauté until golden brown.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the pureed tomatoes and cook until the oil begins to separate from the mixture, about 5-7 minutes.
4. Stir in turmeric, coriander powder, red chili powder, and salt. Add the cubed winter squash and mix well, coating it with the spice mixture.
5. Pour in a little water if needed, cover the pan, and cook until the squash is tender, about 15-20 minutes.
6. Gently fold in the paneer cubes and cook for another 5 minutes to allow the flavors to meld.
7. Sprinkle garam masala and garnish with fresh cilantro before serving.

This winter squash and paneer curry is not only rich in flavor but also visually appealing with its vibrant colors. The sweetness of the squash complements the creamy paneer, while the spices create a warm and inviting dish. Serve it hot with basmati rice or naan for a satisfying meal that your family will love!

Stuffed Winter Squash with Quinoa

This healthy stuffed winter squash dish features quinoa, vegetables, and spices, making it a wholesome meal that’s both nutritious and filling. It’s perfect for a cozy dinner and can also be served as a side dish at gatherings.

Ingredients:

• 2 medium winter squashes (acorn or butternut), halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• ½ teaspoon turmeric powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until soft.
4. Stir in corn, cumin powder, paprika, turmeric, salt, and pepper, cooking for another 3-4 minutes.
5. In a large bowl, combine the cooked quinoa with the sautéed vegetables, mixing well.
6. Place the halved winter squashes cut-side up on a baking sheet. Fill each half generously with the quinoa mixture.
7. Cover the squash with foil and bake for 30-35 minutes until the squash is tender.
8. Remove the foil and bake for an additional 10 minutes for a slightly roasted top.
9. Garnish with fresh parsley or cilantro before serving.

This stuffed winter squash with quinoa is not only visually striking but also a nourishing and satisfying dish. The combination of quinoa and vegetables provides a hearty filling, while the roasted squash adds a sweet and earthy flavor. It’s a wonderful way to enjoy the bounty of fall and is sure to be a hit with both vegetarians and meat-eaters alike!

Winter Squash Porridge (Khar)

Khar is a traditional Assamese dish that combines winter squash with alkaline water extracted from the skin of the colocasia plant. This unique dish is flavorful, nutritious, and often enjoyed for breakfast or as a light meal.

Ingredients:

• 1 medium winter squash (like butternut), peeled and diced
• 1 cup rice, washed
• 2 tablespoons alkaline water (or substitute with a pinch of baking soda)
• 4 cups water
• 1 teaspoon cumin seeds
• 1 green chili, slit (optional)
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. In a pot, combine the washed rice and water. Cook the rice until it’s almost done, about 15-20 minutes.
2. Add the diced winter squash to the pot and continue cooking until the squash is tender.
3. Once the squash is cooked, add the alkaline water (or baking soda) and stir well. This helps in softening the dish further and enhances its flavor.
4. In a small pan, heat a tablespoon of oil and add cumin seeds. Once they start to crackle, add the slit green chili and sauté briefly.
5. Pour this tempering over the porridge and mix gently. Season with salt to taste.
6. Garnish with fresh coriander before serving.

This winter squash porridge is a light yet fulfilling dish that’s perfect for breakfast or a quick lunch. The unique flavor profile from the alkaline water adds an interesting twist to the sweetness of the squash. It’s a nutritious option that highlights the essence of Assamese cuisine while being comforting and easy to prepare. Enjoy it warm, perhaps with a side of pickles or yogurt for a balanced meal!

Winter Squash and Chickpea Salad

This refreshing winter squash and chickpea salad combines roasted squash with protein-packed chickpeas and a tangy dressing, making it a perfect light meal or side dish. The contrasting textures and flavors create a delightful dish that can be served warm or cold.

Ingredients:

• 1 medium winter squash (butternut or acorn), peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 small red onion, thinly sliced
• 3 cups mixed greens (spinach, arugula, or lettuce)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon cumin powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed winter squash with a tablespoon of olive oil, salt, pepper, and cumin powder. Spread it on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the roasted squash, chickpeas, red bell pepper, and red onion.
3. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Drizzle over the salad and toss gently to combine.
4. Serve the salad on a bed of mixed greens, garnished with fresh parsley.

This winter squash and chickpea salad is not only vibrant and colorful but also incredibly nutritious. The combination of protein from the chickpeas and fiber from the squash makes it a filling option. Whether served as a main dish or a side, this salad is perfect for lunch or dinner and can be enjoyed throughout the seasons.

Spicy Winter Squash Fritters (Dhokla)

These spicy winter squash fritters are a delicious snack or appetizer. Made with gram flour (besan) and seasoned with spices, these fritters are crispy on the outside and tender on the inside. They’re perfect for tea time or as a party appetizer.

Ingredients:

• 1 cup winter squash, grated
• 1 cup gram flour (besan)
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon baking powder
• Salt, to taste
• Fresh coriander, chopped
• Oil, for frying

Instructions:

1. In a mixing bowl, combine the grated winter squash, gram flour, chopped green chili, cumin seeds, turmeric powder, red chili powder, baking powder, and salt. Mix well to form a batter. If needed, add a little water to achieve a thick consistency.
2. Heat oil in a pan over medium heat. Drop spoonfuls of the batter into the hot oil, flattening them slightly.
3. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
4. Serve the fritters hot, garnished with fresh coriander and accompanied by mint chutney or ketchup.

These spicy winter squash fritters are sure to be a hit with everyone! The crispy exterior combined with the soft interior makes for a delightful bite. They can be served as a standalone snack or as part of a larger spread. Enjoy these fritters with your favorite dipping sauce, making them a fantastic addition to any gathering!

Winter Squash Halwa (Pudding)

This decadent winter squash halwa is a traditional Indian dessert that is rich and flavorful. Made with grated squash, milk, sugar, and flavored with cardamom and nuts, it’s a delightful treat that’s perfect for festivals or special occasions.

Ingredients:

• 2 cups winter squash, grated
• 2 cups full-fat milk
• ½ cup sugar (adjust to taste)
• ¼ cup ghee (clarified butter)
• ½ teaspoon cardamom powder
• ¼ cup mixed nuts (cashews, almonds, and pistachios), chopped
• A pinch of saffron strands (optional)

Instructions:

1. In a heavy-bottomed pan, heat ghee over medium heat. Add the grated winter squash and sauté for about 5-7 minutes until it softens and moisture evaporates.
2. Pour in the milk and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the mixture thickens and the squash is well-cooked.
3. Add sugar, cardamom powder, and saffron strands (if using). Stir well and cook for another 5-10 minutes until the halwa reaches a pudding-like consistency.
4. Stir in the chopped nuts and cook for another minute.
5. Serve warm or at room temperature, garnished with additional nuts.

This winter squash halwa is a delightful dessert that perfectly balances the sweetness of the squash and sugar with the richness of milk and ghee. It’s a comforting and indulgent treat that is sure to satisfy your sweet cravings. Enjoy this halwa on festive occasions or whenever you want to treat yourself to something special!

Note: More recipes​ are coming soon!