Honey Nut Squash

Boil the 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.

Dice the Garlic (2 cloves).

Dice the Onion (1/2).

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 (as needed) 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 (as needed), 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.