Pumpkin dessert is a very easy-to-make popular and traditional recipe. If you don’t have a big company, you can use butternut squash in stead of pumpkin.
pumpkin or butternut squash
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don’t need to add water when you’re cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
For an Irish touch, serve with Guinness.