Cardamom-Spiced Pumpkin Wedges with Lime

Ever want to be a gourmet cook only to realize the only thing you’ve got in your kitchen is a squash? Yeah, that happens to me all the time too.

As it did the day I made this recipe. Actually, to be fair, I also had a lime and a jalapeno, and a cupboard full of spices, and one heck of a recipe book by Yotam Ottolenghi called “Plenty”. You’ll only need three of those things, though I highly recommend purchasing the fourth and fifth. I also recommend purchasing the tahini and yogurt called for in the original recipe…and 2 more limes. Below is the recipe as I made it (aka wrong). It’s okay, but it would have been better if I knew how to follow instructions. Buy this book! (Maybe you’ll be better at instruction following t than I was.)

You should see the post-its I have coming out of that cookbook noting the recipes I’m dying to try. This one would be a perfect Thanksgiving or Christmas side dish because of the warm spices involved. It tastes rich and sweet, with that hit of sour to perk everything up a little. And that’s what the holidays are all about. Perking things up, right? There are two school of thought about this:

1. Oh God. Family.

2. Hurray! Big, lovely dinner.

In option two you may or may not be excited about family, but you’re generally approaching the meal optimistically. Just one more “glass-is-half-full” kind of thought. And those we need sometimes. So to help along a general feeling of optimism, here’s the recipe for cardamom-spiced pumpkin wedges with lime.

Ingredients:

1 acorn squash (or other squash: butternut, hubbard, even spaghetti if that’s what you happen to have on hand)

1 tsp + 1 1/2 tbsp olive oil

2 tbsp cardamom pods

1 tsp ground allspice

1/2 tsp salt

1/4 tsp black pepper

1 lime, peeled and chopped into as small pieces as possible without becoming lime mush (about 1/4″ dice)

1 tbsp spoon lime juice (so, essentially, two limes, or 1 lime plus some bottled juice)

1/2 a jalapeno, diced (optional)

2/3 cup chopped cilantro, for garnish (aka optional, but it would have been nice)

Directions:

Cut the skin and white outer pith off the lime(s). Then quarter them and either slice into 3 or 4 slices per quarter or just dice roughly. Depends if you want it pretty or not.

Put the lime pieces in a small bowl with a sprinkle of salt and 1 tsp of olive oil. Set aside.

Slice squash in half lengthwise and then into 1/2″ pieces across (as in photos). The original recipe says 3/8″ but that sounds awfully finicky. So go with “on the small side of 1/2-inch”. Leave the skin on, and, really, don’t worry if they’re a bit thicker or thinner than 3/4″, as long as all the pieces are about the same thickness (so they cook evenly).

Smash the cardamom pods with something heavy to break them open and remove the seeds (like the bottom of a saucepan, but place the seeds in a plastic bag first! Or just crush them a little in a mortar and pestle). Then grind the seeds fine using your smashing method of choice.

Combine the ground cardamom, allspice, salt, pepper, and remaining 1 1/2 tbsp olive oil in a small bowl.

Brush the squash pieces with olive oil and spice mixture and place in a single layer on a baking sheet lined with parchment paper (or just oil the baking sheet well).

Roast at 400 degrees Fahrenheit for 15-20 minutes, or until soft. you don’t want pumpkin mush, but it should be very tender.

While the slices are roasting, dice the jalapeno. Combine with the lime juice and a pinch of salt, and spoon over the pumpkin slices. Boy this would be better if you added a teaspoon of tahini and a tablspoon of thick yogurt to the sauce. Good thing Yotem thought of that. Too bad I didn’t have these things…nudge nudge wink wink. You can do it better!

Garnish with the cilantro.

Enjoy your family.