Sweet Butternut Squash Porridge
Ingredients
- 1/2 cup brown flour
- 1 kg butternut squash, peeled and cut
- 2 cups water
- 1/2 cup sugar
- 1/4 teaspoon saffron threads
- 1/2 teaspoon ground cardamom
- 2 tablespoons rose water
- 2 tablespoons butter, cut into pieces
For serving
- ghee
- fried pine nuts
Preparation
In a wide skillet, place the flour and set it over medium heat. Stir with a wooden spoon until the aroma rises, then sift through a fine sieve.
In a deep pot, bring a generous amount of water to a vigorous boil over medium heat. Add the butternut squash and cook for 6 to 7 minutes until fully cooked. Drain and return to the pot.
Add 2 cups water, sugar, saffron, cardamom, and rose water. Stir the squash with a wooden spoon, adding the flour in batches until a thick mixture forms. Continue stirring for 20 to 30 minutes.
Add the butter in batches while stirring continuously until it melts and the porridge becomes very smooth.
Prepare individual serving plates by placing a teaspoon of ghee in each. Pour the porridge into the plates, sprinkle with fried pine nuts, and serve hot.
