Stewed honeynut squash with saltfish

Photo: Caribbean Pot

How Chris's mum cooked pumpkin in Trinidad: stewed with onion, garlic and a little brown sugar, with flaked salt cod through it. Serve it with roti or rice.

From Chris De La Rosa at Caribbean Pot · @caribbeanpot

Sweet squash and salty cod is an island classic; honeynut cooks down quickly and goes almost jammy.

You need

• 3 honeynut squash (or 1 medium butternut), peeled, seeded and cubed
• ¾ cup salted cod (saltfish)
• ½ onion, diced
• 2 garlic cloves, diced
• 1 tbsp olive oil
• 1 tbsp brown sugar
• ½ tsp Caribbean green seasoning (a blend of herbs, scallion and garlic)
• ¼ tsp salt (taste first; the fish is salty)
• Optional: a slice of scotch bonnet pepper

How to make it

1. Get the salt out of the fish: soak the saltfish in cold water for a few hours or overnight, changing the water once or twice. (In a hurry: boil it in fresh water for 15 minutes, drain, and boil again.) Drain, cool, then flake it, removing any skin and bones.
2. Heat the oil in a deep pan over medium heat. Add the onion and garlic and cook 2 to 3 minutes, until soft.
3. Add the flaked saltfish and cook 2 minutes, stirring.
4. Sprinkle in the brown sugar and let it melt and darken a little, about 1 minute; this is what gives the stew its color.
5. Add the squash, the green seasoning (and the scotch bonnet, if using) and ¼ cup water. Stir, cover and cook on medium-low for 15 to 20 minutes, stirring now and then, until the squash is completely tender.
6. Mash some of the squash with the back of the spoon so it turns into a thick, chunky stew. Taste, then add the salt only if it needs it. Serve hot with roti, rice or bread.

Written in our own words from Chris De La Rosa's recipe, with their quantities. The original: Stewed honeynut squash with saltfish, Caribbean Pot.

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