Growing Chefs! Ontario Roasted Squash / Cardamushrooms

Roasted Squash / Cardamushrooms

Inspired by biryani dip tacos, this vegan dish brings together two flavour camps- one earthy and umami, one light and smokey, into a delicious medley of flavour. For an intensified taste, make the mushrooms a day early to allow for extra marinating time in the refrigerator.
Serves 4
6 button mushrooms, quartered2 cardamom pods1/2 teaspoon coriander seeds4 tablespoons canola oil1/2 delicata squash, peeled, ends removed, halved, seeded1/2 large red onion, diced1 teaspoon smoked paprika canola oil salt and pepper to taste

For the sauce

2 carrots2 cloves of garlic1 piece of ginger, 1", minced1 tablespoon chili powder1 tablespoon cumin, ground1 tablespoon ground mustard1/2 tablespoon turmeric salt and pepper to taste cold water to cover

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Quarter the button mushrooms. Toast cardamom pods and coriander seeds. Remove heat, add in canola oil. Toss in mushrooms, set aside. Toss around every 15 mins or so, to ensure marination / coating.

Preheat the oven to 400°F.

Cut squash into 1” cubes, cut onion into a similar size.

Toss with oil, season with salt, pepper, and smoked paprika. Roast until soft, 10 – 20 minutes.

Get Cooking!

For the sauce, chop the carrots and potato into medium size pieces.

Toss everything in a pot, cover with cold water about ½ “ above vegetables.

Bring to a boil, reduce heat, cook until soft, 15 minutes approximately.

Strain the cardamushrooms.

Heat up a medium frying pan, toss in the mushrooms, cook 3 – 5 minutes on medium high heat.

Add the roasted onion and squash. Cook for 2 more minutes then remove from heat.

Portion onto plate with the dipping sauce, and a mix of the vegetables to share.