Squash Yema

Place squash in a pot with water over medium heat. Let it boil until the squash softens.

Strain out the liquid and mash the squash. Set aside.

Heat butter in another pot and add the condensed milk and egg yolks. Whisk until combined. Mix in the squash and whisk until slightly thickened.

Add the milk powder and chopped cashews and mix until a thick, almost dry paste. Let cool.

Form into balls and roll into sugar.