Butternut squash kheer/ payasam...

Butter nut squash 1, peeled and cubed, pressure cook in a little water. Allow the pressure to vent out,
allow to cool, whisk it thoroughly to puree the cooked butternut squash.
Ghee 2 tbsp., powdered jaggery 1 lb., raisins 1 tbsp., cashew nut splits 20, coconut milk 2 cups,
dried ginger powder 2 tsp.
Place the pressure cooker along with the puree over low flame on the stove top. Add 1 tbsp., ghee,
and jaggery , stir it continuously not to stick on the bottom of the cooker. When the puree starts thickening and getting separated from the sides of the cooker, add coconut milk and combine well. In the balance ghee fry raisins first, remove to a plate, fry cashew nuts and remove to the plate. Add the balance fried ghee to the kheer and stir continuously till the kheer comes into a semi thick consistency. Add dried ginger powder, mix well and allow to bubble. Add fried raisins and cashew nuts. Transfer into the serving bowl.
Pumpkin can also be used instead of butternut squash.
No one can easily recognise the main ingredient.