Salted Cod (3/4 cup)
in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
Peel, core and dice the
Honeynut Squash (3)
, then place it in a bowl covered with cool water. This will prevent it from getting discolored.
Garlic (2 cloves)
Place a heavy pot, one with a lid, on a medium flame and heat the
Olive Oil (1 Tbsp)
. Then turn down the heat and add the onion and garlic, along with some
Freshly Ground Black Pepper (to taste)
. Cook on low for 2-3 minutes.
Add the salted cod to the pot and stir well follow with the
Green Caribbean Seasoning (1/2 tsp)
and stir while maintaining the heat on low.
It’s now time to crank up the heat to medium-high and start adding the cubed squash pieces to the pot. Be sure to stir well to combine all the flavors we started with.
Turn the heat to medium-low, stir in the
Brown Sugar (1 Tbsp)
, and then cover the pot. After about 3-5 minutes you’ll notice that the Honey Nut Squash has a lot of its own natural liquid. Add the
Salt (1/4 tsp)
, turn the heat down to low and cover the pot.
Cook for about 20 – 24 minutes, stirring occasionally.
It should be fully cooked at this point and falling apart. Check for salt and adjust. Then turned the heat up to medium/high to thicken the mixture, but you can skip this step if you prefer it a bit runny. Use the back of your spoon to crush any solid pieces. It may take another 5-7 minutes to get to the consistency and texture you like.
You usually eat this as a typical vegetable side or with some hot roti. Serve hot and enjoy this delicious dish.