black pepper, freshly crackedoptional, for garnish
For the Cardamom Oil
3tbspgreen cardamom pods
¼tspaleppo chili flakes
100mlsunflower oilor any neutral oil
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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!