Butternut Squash Run Down (Traditional Jamaican Stew)

Turtle Bay

Chef Collin Brown, our friend at Turtle Bay, has created a vegan twist on this traditional Jamaican stew.

To stay healthy and spiritually connected to the earth, Rastas eat a natural diet free from additives, chemicals, and most meat. The style of primarily vegan eating is known as Ital cooking. Rastas commonly say, “Ital is vital,” pointing to how the diet got its name.

Total time: 1 hour

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Ingredients

500g butternut squash

1 tin coconut milk

80g chopped white onions

20g chopped spring onion

5g chopped cotch bonnet pepper

8g fresh thyme

1 tablespoon salt

15g all-purpose seasoning

2 tablespoons coconut oil

One bunch fresh coriander

Chef Collin Brown, our friend at Turtle Bay, has created a vegan twist on this traditional Jamaican stew.

Total time: 1 hour

Method

Prep and chop the butternut squash into small cubes. Coat the cubes in melted coconut oil, salt and pepper.
Either roast butternut squash in the oven on 200C for 25-30 minutes, or toss in the air fryer on 200 degrees C for 20 minutes, stirring at 10 minutes.
Preheat your saucepan over medium heat and add coconut oil until it melts.
Sauté onions, spring onion, scotch bonnet and fresh thyme for 5 minutes.
Add coconut milk, season with salt and all-purpose seasoning, simmer for at least 10 minutes. Add in your butternut squash and simmer for another 5 minutes.
Garnish with coriander and serve with rice and peas and callaloo.