How to Make It
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.