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Roasted jerk Squash with Caribbean Rice (Serves 4)


(A great alternative to meat with a dash of heat)


1 Butternut squash (cubed rubbed with Jerk paste and roasted)

1 Tin Tomatoes (chopped)

1 Onion (chopped)

2 Garlic Cloves (crushed)

1 Red Pepper (sliced)

1 Yellow Pepper (sliced)

1 Teaspoon Fresh Coriander (chopped)

2 Spring Onion (diced)

1 Tablespoon Jerk Paste

1 Squeeze of Lime Juice

1 Teaspoon Honey

1 Teaspoon Sunflower oil


Heat oil in large pan add Onion, Garlic and a little jerk paste and fry for a few minutes do not allow this to brown, add Peppers, Lime Juice, Honey and cook for a further 2 minutes add Tinned Tomatoes and cook for 10 minutes pour this over the roasted Squash and finish off with Spring Onion and Fresh Coriander.

Jerk Paste

Place all of the ingredients in a blender or food processor and blend to make a smooth paste ,this will keep for two weeks if covered and refrigerated.

Caribbean Rice

8oz of easy cook long grain rice

2oz creamed Coconut

1 chopped onion

1 pinch Thyme

1 chicken stock cube

2 pints water

Put all of the ingredients in a pan and cook on a simmer for about 15 minutes until rice grains are soft.