Butternut Squash belongs to the Cucurbita moschata species. Beige colored and shaped like a vase. This is watery and tastes like sweet potatoes.
Rich in complex Carbohydrates
Low in saturated Fat and Sodium.
Good source of vitamins A and C
Good source of Beta-Carotene, Magnesium, Manganese, Calcium and Potassium.
1.Wash,Peel Butternut Squash and remove the seeds and excess fiber and grate into thin long stripes.
2.Heat the saucepan and add 1tspn of ghee and fry the grated squash for 2minutes and add milk; stir for a while and cover with lid and cook over medium heat for about 5 minutes or until squash is tender.
3.Add Sugar and boiled and mashed Toordal paste ,mix evenly ,add Cardamom powder and stir until Sugar melts and cook for another 3 minutes in medium flame .
4.Fry Raisins,Cashewnuts in 2 tspns of Ghee and pour on the kheer and remove from fire.
5.Allow Kheer to cool completely, chill in refrigerator for 1 hr and Serve.Easy to make and rich in taste.
Due to longweekend vacation i made this sweet before but I dont have enough dal powder for the week ahead.
So,first entry became as a second entry for JFI - "Dal of the month - July" event hosted by hostess Sailaja of Sailu's Food.
See Krithika's Butternut Squash Subzi for another tasty variety.
Recipe Source: Own Experiment with food