Love and Spices:
Cardamom roasted pumpkin squash

Something different and delicious to do with pumpkin for Halloween

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Cardamom Roasted Pumpkin Squash

A warming dish where pumpkin, a symbol of Halloween, offers a great chance to explore no-waste cooking and keep the festive spirit of the season going.

Preparation time: 30 min | Baking time: 15 min | Preheat oven: 350°F/175°C | Yields: 4 servings

1 large pumpkin squash, cut into large cubes
1 red onion, sliced
2 garlic cloves, crushed
3 tbsp / 60 ml coconut oil
1/4 cup / 60 ml vegetable broth
1/2 cup / 30 g pumpkin seed, toasted
1/2 tsp coriander seeds, ground
1/2 tsp cardamom, ground
1/4 tsp turmeric
1/4 tsp cayenne, optional
1/4 tsp grain of paradise, optional
1/2 tsp sea salt
1/4 cup / 15 g of fresh cilantro, chopped for garnish

In a skillet over medium heat, sauté the onion until translucent.
Add the cut pumpkin and cook for about 8 to 10 minutes until golden, stirring occasionally.
Remove from heat and stir in all spices, sea salt and cayenne until well coated.
Pour in the vegetable broth and roast in the oven until tender and all liquid has evaporated.
Serve hot with chicken or meat if you wish.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn