Caribbean Veganuary: Butternut squash run down
Author: Collin Brown (Turtle Bay)
Serves: 4
Ingredients
- 500g butternut squash, cut into small cubes
- 2 tbsp coconut oil
- salt and pepper
- 80g white onion, chopped
- 20g spring onion, chopped
- 5g Scotch bonnet pepper, chopped
- 8g thyme
- 400ml tin coconut milk
- 15g all-purpose seasoning
- Garnish: freshly chopped coriander and pickled pink onions
Method
- Preheat oven to 200C/Gas 6.
- In a bowl, toss the butternut squash cubes with 1tbsp of the melted coconut oil, and salt and pepper.
- Roast the squash for 25-30 mins.
- Heat a heavy-bottomed pan over a medium heat, add the coconut oil and let it melt.
- Sauté the onion, spring onion, Scotch bonnet pepper and thyme for 5 mins.
- Add the coconut milk, season with salt and all-purpose seasoning, and simmer for 10 mins.
- Add the butternut squash and simmer for another 5 mins.
- Garnish with freshly chopped coriander and pickled pink onions, and serve with rice and peas and callaloo.
