appetite magazine
Caribbean Veganuary: Butternut squash run down
 
 
Author:
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
  1. Preheat oven to 200C/Gas 6.
  2. In a bowl, toss the butternut squash cubes with 1tbsp of the melted coconut oil, and salt and pepper.
  3. Roast the squash for 25-30 mins.
  4. Heat a heavy-bottomed pan over a medium heat, add the coconut oil and let it melt.
  5. Sauté the onion, spring onion, Scotch bonnet pepper and thyme for 5 mins.
  6. Add the coconut milk, season with salt and all-purpose seasoning, and simmer for 10 mins.
  7. Add the butternut squash and simmer for another 5 mins.
  8. Garnish with freshly chopped coriander and pickled pink onions, and serve with rice and peas and callaloo.
Recipe by appetite magazine at https://www.appetitemag.co.uk/caribbean-veganuary-butternut-squash-run-down/