Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil, halved
- 500grams butternut squash, peeled and chopped
- 1 large red onion, peeled and finely sliced
- 400grams black eyed beans, drained
- 2 cloves garlic, peeled and minced
- 200grams cherry tomatoes
- 250grams pineapple, fresh, peeled and chopped
- 1tablespoons jerk seasoning
- 3/4 cup coconut milk, reduced fat
Description
Roasted butternut squash and sweet pineapple chunks make this lightly spiced Caribbean-style stew a deliciously different vegetarian option.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Toss the butternut squash in half of the oil and spread out in a roasting tin. Roast for 20 minutes.
Step 2 of 3
Heat the rest of the oil in a large pan on medium heat. Cook the onion for 5 minutes, add the roasted squash, beans, cherry tomatoes and pineapple and cook for 3 minutes, stir in the garlic and jerk seasoning and cook for 2 minutes.
Step 3 of 3
Pour over the coconut milk, cover and cook for 5 minutes until thickened. Serve with rice and lime wedges, if desired.
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