Peel the butternut squash and cut into medium chunks.
Pressure cook the squash pieces for 3 whistles or for 5minutes until soft.
Now make a puree out of the cooked squash using a blender.
Meanwhile soak almond in hot water for about 15minutes.
Peel the skin off and make a smooth paste with the almonds using milk.
Now add squash puree, almond paste, sugar, cardamon powder, food color(if using) and cook until the mixture cooks well and gets thicker.
When the whole mixture starts to come together as a ball without sticking to the pan, the halwa is almost ready.
At this stage add in ghee, chopped nuts and turns off the heat.
Squash badam halwa is ready to be enjoyed warm or cold.