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halwa

India has known about squash halwa for hundreds of years, but I only figured it out a few days ago.  Excellent use for one of the big squash, when I don't feel like making fiddly gnocchi, or a vat of curry or soup:  make a vat of dessert.  It works for breakfast, too.

Basic recipe is the same as for the carrot halwa I made the weekend before last:  roughly equal parts squash (cooked) and almond milk, add cardamom, simmer until well reduced, add sugar (I tried to add only a little, but it needs some or doesn't taste right) and some almond paste, then cook down some more, then add cashews and golden raisins.  Couldn't find the saffron or I'd have added some of that too.
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