Follow the steps bellow to peel and cut the butternut squash. First make several large slits through the skin with a sharp knife.

Microwave the squash on high for approximately 3-4 minutes to soften the skin. Remove from microwave and let it rest until it is cool enough to handle.

Peel the squash with a peeler or knife. Then cut it in half lengthwise and discard the seeds. Cut into 2 inches pieces.

Heat 2-tablespoons oil in a pan over medium heat. Add butternut squash pieces and sauté for 3 minutes. Add 1/2 cup water and cook covered until soft and tender, about 30 minutes.

Drain and mash them with a potato masher.

Crush the biscuits coarsely and place in a large bowl.

Mix together the crushed biscuit, grated bananas, butternut squash, walnut, cinnamon and cardamom. Taste and add powdered sugar if needed.

Refrigerate for couple of hours. Garnish with cinnamon and walnut before serving.