Butternut Squash Halwa
Halwa is a pudding-like very sweet dessert popular in South Asia, as well as the Middle East, North Africa, Central Asia and Eastern Europe. Usually it is made with flour (sooji / semolina), ghee (clarified butter) and sugar, but there are variations that replace flour with nuts or vegetables (for example the famous carrot halwa). Halwa is delicious, warm and comforting, but is loaded with fat and calories (thanks to all the ghee, sugar and nuts). I created a healthier halwa with butternut squash, which has all the taste without the calories.
Serving: 47 calories per 100g serving (Recipe makes about 5 servings) Macros: Protein: 1g, Carb: 9g, Fat: 3g
- Butternut Squash – 1
- Coconut Oil – 15g
- Cardamom Powder – 1/4 tsp
- Cinnamon Powder – 1 tsp
- Erythritol Gold (or any sweetener of choice): 70g
Line a large and deep baking tray with kitchen foil and add 1 cup water to it.
Cut the butternut squash longitudinally and put in the tray. Cover it with more foil, and bake in a preheated oven at 200 C for about 1 hour, until the squash is very tender.
Allow to cool and then scoop out butternut squash from its skin, and mash with a spoon.
Heat coconut oil in a frying pan, and add all the ingredients.
Cook on medium-high heat for about 10 minutes, until most of the water dries up.
Now put on low heat and let it cook for about 5 minutes until oil separates from the mix.
Optionally, garnish with nuts. (Note that topping is not included in the macro calculation above.) Enjoy!