Vegan butternut squash run down stew recipe
This traditional Jamaican stew dish, known as a run down, is a satisfyingly hearty dish to serve up at the end of a long January day. Created by Collin Brown, executive chef at Caribbean-inspired restaurant chain Turtle Bay, it's chock-full of goodness and can be made with just a few pantry staples.
"To stay healthy and spiritually connected to the earth, Rastas eat a natural diet free from additives, chemicals, and most meat," explains Collin. "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."
Ingredients
- 500 g butternut squash
- 1 tin of coconut milk
- 80 g white onions, chopped
- 20 g spring onions (scallions), chopped
- 5 g Scotch bonnet pepper, chopped
- 8 g fresh thyme
- 1 tbsp salt
- 15 g all-purpose seasoning
- 2 tbsp coconut oil
- 1 bunch of fresh coriander (cilantro)
- 17.6 oz butternut squash
- 1 tin of coconut milk
- 2.8 oz white onions, chopped
- 0.7 oz spring onions (scallions), chopped
- 0.2 oz Scotch bonnet pepper, chopped
- 0.3 oz fresh thyme
- 1 tbsp salt
- 0.5 oz all-purpose seasoning
- 2 tbsp coconut oil
- 1 bunch of fresh coriander (cilantro)
- 17.6 oz butternut squash
- 1 tin of coconut milk
- 2.8 oz white onions, chopped
- 0.7 oz spring onions (scallions), chopped
- 0.2 oz Scotch bonnet pepper, chopped
- 0.3 oz fresh thyme
- 1 tbsp salt
- 0.5 oz all-purpose seasoning
- 2 tbsp coconut oil
- 1 bunch of fresh coriander (cilantro)
Details
- Cuisine: Caribbean
- Recipe Type: Stew
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Chop the butternut squash into small cubes. Coat the cubes in melted coconut oil, salt and pepper.
- Either roast the butternut squash in the oven at 200°C/180°C fan/400°F/gas mark 6 for 25-30 minutes, or toss in the air fryer on 200°C for 20 minutes, stirring at 10 minutes.
- Preheat your saucepan over a medium heat, and add the coconut oil until it melts.
- Sauté the onions, spring onions (scallions), Scotch bonnet pepper and fresh thyme for 5 minutes.
- Add the coconut milk, season with salt and all purpose seasoning, and simmer for at least 10 minutes. Add in the butternut squash and simmer for another 5 minutes.
- Garnish with coriander (cilantro). Serve with rice and peas and callaloo (a popular, leafy green vegetable dish).
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