Roasted Kabocha Squash with Cardamom-Infused Oil

Name: Roasted Kabocha Squash with Cardamom-Infused Oil
Prep time: 20 min
Cook time: 30 min
Yield: 4, 4 servings
Cuisine: European
Ingredients: 1 tsp sea salt; 1 tsp turmeric powder; 1 whole kabocha squash; black pepper, freshly cracked (optional, for garnish); 3 tbsp green cardamom pods; ¼ tsp aleppo chili flakes; 100 ml sunflower oil (or any neutral oil)

Gluten Free Diet Low Lactose Diet Vegan Diet Vegetarian Diet

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A side dish of roasted kabocha squash with a cardamom infused oil that's gluten free, dairy free and vegan.

By: Braisedanddeglazed (via Braisedanddeglazed)

Original Publish: Dec 21, 2020

Last Updated: Mar 3, 2026

Prep: 20 mins

Cook: 30 mins

Yields: 4, 4 servings

Nutrition Facts

149 kcalCalories

1 gProtein

3 gCarbs

15 gFat

Ingredients

1 tsp sea salt
1 tsp turmeric powder
1 whole kabocha squash
black pepper, freshly cracked (optional, for garnish)
3 tbsp green cardamom pods
¼ tsp aleppo chili flakes
100 ml sunflower oil (or any neutral oil)

Instructions

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.

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Roasted Kabocha Squash with Cardamom-Infused Oil

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