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

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, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt, pepper, and smoked paprika. Roast until soft, 10 – 20 minutes.

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, By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.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.