Quick and easy, a mouthful of good health and a burst of flavour. Plus – it’s seasonal. Get your hands on a nice pumpkin, right away!
Pumpkin season is finally here, and we can’t get enough of it! There are so many varieties of pumpkin that are local to Switzerland, from the popular Red Kuri squash to the commonly available Butternut Squash.
The flesh from pumpkin or squash is usually yellow or orange, and has a mild and sweet flavour, lending itself well to sweets such as Indian halwa, pumpkin bread, muffins, etc. Take a look at our recipe for pumpkin cupcakes here. The seeds also make a nice snack when roasted, and have a pleasant nutty flavour, so make sure you don’t discard them!
With Diwali around the corner, you can try this recipe for a quick and easy halwa made with red kuri squash pumpkin, a festive dessert made from seasonal produce. It’s low on effort and adds a touch of colour to any festive table!
1 small red kuri squash pumpkin
1 cup sugar
2 tablespoons ghee
To cook the pumpkin, you can either use a pressure cooker or bake the pumpkin. If using a pressure cooker, cut the pumpkin in half and cook it until the flesh of the pumpkin is soft (the amount of time you cook it for depends on the model of cooker you use). If you are baking the pumpkin, cut it in half, scoop out the seeds with a spoon, brush with a little oil and bake at 180 C for 35-40 minutes until the flesh is easily pierced with a fork.
Once the pumpkin is cooked, scoop out the flesh with a spoon and transfer to a bowl.
In a saucepan or frying pan, heat the ghee, and add the cooked pumpkin flesh. Keep stirring until the water starts to release. Add the sugar and cardamom powder and continue cooking, stirring occasionally, all the while keeping the heat at medium-low.
Once all the water has released (this should take around 20-25 minutes), the halwa is ready to be plated. Serve with some dried fruits and pistachios as garnish.
Disclaimer: Opinions and methods expressed are solely of the writer. Namaste Switzerland does not undertake any obligation or liability which may arise from the content.