Cardamom is one of my favourite spices because of it’s delicate but rich flavour. The combination of this unique spice works really well with the roasted kabocha squash. Most people are familiar with butternut squash but I actually prefer kabocha squash with its chestnut flavours and deliciously soft texture.
This recipe was originally cooked sous vide with the cardamom-infused oil but I’ve simplified this recipe to make it easier for the home cook.
Cardamom Health Benefits
Cardamom is not only super flavourful, it’s loaded with antioxidants. Because of this cardamom may reduce the risk of cancer, may help with digestion, is anti-inflammatory and may even lower blood pressure. It’s also known to freshen breath and even prevent cavities.
What to Eat with Roasted Kabocha Squash
- Any roast dinner
- With other vegan dishes
- With fish dishes
- Christmas dinner
- Thanksgiving dinner
- Holiday dinners
Can I use Another Type of Squash?
Definitely. I love the flavour of kabocha squash but butternut and buttercup squash are great alternatives.
This cardamom oil needs at least 15 minutes of infusing but the longer the better.
If you have the time, you can also make this cardamom oil by toasting the spices and adding them to the cold oil and infusing this for 2 two weeks at room temperature.
Chef Tip – Cardamom oil is also delicious drizzled over Indian curries.
Can I Use Ground Cardamom?
Yes, but the problem with pre-ground spices is that they lose a lot of flavour once they’re ground. This is especially true for cardamom.
If you can’t find the seeds, or don’t have a spice grinder you can still make this oil but try with 2 tbsp of ground cardamom instead.
Tips to Nail this Recipe
- Make sure to use whole cardamom pods because the flavour is much fresher
- Grinding your own spices is always more flavourful
- Toast the seeds briefly before infusing the oil for maximum flavour
- Keep an eye on the oil as it heats and be very careful not to burn it
Spice Grinder – This is a great tool to have in the kitchen because just like coffee, freshly ground spices are always more flavourful then pre-ground.
Fine mesh strainer – These are great for filtering stocks, soups and removing the seeds from the oil.
- Fine Mesh Strainer
- baking tray
- Spice Grinder
- 1 whole kabocha squash
- 1 tsp sea salt
- black pepper, freshly cracked optional, for garnish
For the Cardamom Oil
- 3 tbsp green cardamom pods
- ¼ tsp aleppo chili flakes
- 1 tsp turmeric powder
- 100 ml sunflower oil or any neutral oil
- Toast the cardamom pods in the oven @190°C/375°F for about 4 minutes or until medium brown.
- Grind the cardamom pods in a spice grinder until coarse.
- In a small saucepan add all the ingredients for the cardamom oil together. Very gently heat the oil until the spices are very fragrant and tiny bubbles emerge. Turn off the heat and let sit for at least 15 minutes.
- Peel the squash with a speed peeler. Cut in half along the stem and scoop out the pulp and seeds with a spoon.
- Cut the squash into slices.
- Strain the cardamom oil through a fine mesh strainer.
- Toss the squash with 1 tsp sea salt and about half of the cardamom oil in a bowl.
- Roast the squash on a lined baking tray for about 30 minutes @ 200°C/ 400°F.
- Serve the squash on a sharing plate. Garnish with some freshly cracked black pepper and a drizzle of the cardamom oil. Enjoy!
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