Persian Butternut Squash Dessert with Saffron

The Persian Butternut squash dessert is great to make while they are still in season.

For this dessert, you’ll need to buy butternut squash with a long neck.
For an added flavour and a southern touch, you may make this dessert with date syrup or for a Hamedani-style pumpkin dessert you may use grape syrup as the sweetener instead of using the regular sugar.


Persian butternut squash dessert

Ingredients (Serves 4-6):

  • 1 large butternut squash with long-neck, peeled and sliced 1/2 inch thick (will yield approximately 15 slices)
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1/2 cup sugar (adjust to your liking)
  • 1/2 teaspoon crushed saffron dissolved in 2-3 tablespoons of hot water
  • 1/2 cup Water


  1. In a large frying pan, heat butter and oil, over medium heat. Add the butternut squash slices to the pan. Cook for 5-7 minutes or until just tender.
  2. n a small pot, over medium heat combine sugar and a half a cup of water. Bring to a boil. Reduce the heat and simmer for another 5 minutes.
  3. Arrange the butternut squash slices in a large pan, pour the syrup and saffron evenly over them. Bring to a boil, reduce heat to medium, leave the lid ajar and cook 20-30 minutes or until the butternut squash is tender and all syrup is absorbed.
  4. Serve on the platter and garnish with walnuts, pistachios and rose petals.

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