- One 3-pound butternut squash—peeled, seeded and cut into 1-inch cubes
- 6 cardamom pods, crushed with the back of a knife
- 6 whole cloves
- Three 3-inch cinnamon sticks, broken in half
- 3 bay leaves
- 1 1/2 tablespoons unsalted butter
- Malay Chile Jam, warmed
In a medium bowl, toss the butternut squash with the cardamom, whole cloves, cinnamon sticks and bay leaves. Bring water to a boil in a large steamer, then add the spiced squash, cover and steam until tender, about 15 minutes. Discard the spices. Transfer the squash to a bowl and add the butter and 3 tablespoons of Malay Chile Jam. Season with salt and toss gently. Serve extra jam on the side.