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Roasted Kabocha Squash with Cardamom-infused oil on the side.
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5 from 1 vote

Roasted Kabocha Squash with Cardamom-Infused Oil

A side dish of roasted kabocha squash with a cardamom infused oil that's gluten free, dairy free and vegan.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 149kcal
Cost $6/ 4€


  • 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.
    Cardamom seeds toasted on a tray
  • 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.
    The cardamom infused oil in a saucepan
  • 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.
    Straining 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.
    Mixing the squash with the cardamom oil in a bowl.
  • Roast the squash on a lined baking tray for about 30 minutes @ 200°C/ 400°F.
    Roasting the squash on a tray.
  • Serve the squash on a sharing plate. Garnish with some freshly cracked black pepper and a drizzle of the cardamom oil. Enjoy!


Calories: 149kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 584mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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