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1 lb (454 g) butternut squash, peeled and large diced
½ Spanish onion, diced small
2 cloves garlic, chopped
3 cardamom pods
4 sheets gelatin
¼ cup (50 mL) canola oil


Toss cut squash in oil and salt and roast in oven at 400ºF (205ºC) until soft.

In a small pot sweat onion and garlic with cardamom pods. When squash is cooked, add it to pot to help remove more water.

Bloom gelatin leaves in cold water, then squeeze out water.

While hot, blend squash mixture and gelatin. Season with salt then push through a fine mesh strainer. Place finished squash in fridge to set.

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