Roasted Butternut Squash + Grape Molasses

Kadu Halvai-o Gerdu-o Shireh-ye Angur-e Hamadani

Preparation info

  • Serves:

    6 to 8

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This is a very tasty dessert, and if you add whipped cream or thick yogurt to it, it’s even more delicious.

Ingredients

Syrup

  • ½ teaspoon ground saffron threads dissolved in ½ cup/120 ml water</

Method

  1. Preheat oven to 350°F/180°C.
  2. For the syrup: In a deep enameled cast-iron sauté pan, combine the saffron-water, grape molasses, and cinnamon, and stir well.
  3. For the squash: Cut the squash into ½in/1cm wide rings (slice horizontal