Vegan Butternut Squash Cashew Halwa
A vegan butternut squash cashew halwa with cardamom and nuts makes for a great, dairy-free Diwali treat. This recipe has just five ingredients and takes under 45 minutes to make.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 384kcal
- 20 oz butternut squash (grated)
- 1 cup cashews (soaked with 1 cup water for 30 minutes then blended into a smooth paste)
- ½ cup sugar
- 1 ½ tablespoon coconut oil
- 1 teaspoon ground cardamom
- Cashews and raisins for garnish (optional but nice)
Heat 1 tablespoon oil and add the butternut squash. Stir-fry over medium-high heat for about 10 minutes or until the squash starts to soften.
Add sugar and cashew cream, stir well, and continue to cook, stirring, for about 30-35 minutes or until all of the liquid has disappeared and the halwa is thick and gooey.
Stir in the cardamom powder and take off heat.
In a small saucepan or skillet, heat the remaining ½ tablespoon oil
Add cashews or raisins if using, and stir-fry for a couple of minutes until the raisins puff up and the cashews are lightly golden.
Pour over the halwa and mix.
Serve at room temperature or cold.
Calories: 384kcal | Carbohydrates: 52g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 718mg | Fiber: 4g | Sugar: 30g | Vitamin A: 15068IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 3mg