Cardamom Squash

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I’d be happy to eat squash every day. There are so many varieties and variations, You can get fancy, but there’s nothing wrong with a quick toss in oil, some salt/pepper and an oven bake.

This recipe is a tiny bit more interesting, and includes cardamom. It also works best with Delicata Squash - which has an edible skin - translation - no need to peel the squash!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.