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Incredible Smoked Jerk Turkey

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A Caribbean Twist on Thanksgiving Flavor

With Thanksgiving just around the corner, I thought it was only fitting that I shared my Incredible Smoked Jerk Turkey with you all. This recipe was born out of my dislike for traditional oven-roasted turkey, which I’ve always found to be bland. I wanted to honor North American holiday traditions while staying true to my Caribbean roots, and this turkey does exactly that.

Using a Traeger pellet smoker gives you amazing control, and the combination of cherrywood, pimento berries, and bay leaves adds a deep, smoky jerk flavor that reminds me of authentic jerk cooked over pimento wood in Jamaica. The result? A turkey that’s juicy, aromatic, and full of that island warmth and spice we all love.

And if you don’t have a smoker, no worries. You can still roast this jerk turkey in your regular oven and enjoy the same rich, mouthwatering results. This is the perfect centerpiece for your holiday table, especially if you want to bring a little Caribbean sunshine to your Thanksgiving feast.

Ingredient Guide

  • Scallions – Add freshness and a subtle onion flavor to balance the jerk seasoning.
  • Thyme – Essential in jerk marinades; gives that earthy, herbal note.
  • Scotch Bonnet Peppers – Bring authentic Caribbean heat and fruity spice.
  • Brown Sugar – Balances the spice with a touch of sweetness.
  • Pimento (Allspice) Powder – The heart of jerk flavor, deep and warm.
  • Ground Cinnamon – Adds a sweet, aromatic undertone.
  • Lime – Provides bright acidity and helps tenderize the meat.
  • Lemon – Adds zest and freshness to the marinade.
  • Ginger – Gives a warm, slightly spicy depth.
  • Garlic – Builds savory flavor in the marinade.
  • Olive Oil – Helps the marinade coat the turkey evenly.
  • Honey – Adds a natural sweetness and shine to the skin.
  • Rice Vinegar – Introduces tang and balance to the spice mix.
  • Dark Soy Sauce – Enhances color and adds umami depth.
  • Orange Juice – Adds a tropical citrus sweetness.
  • Onions – Give body and aromatic richness to the marinade.
  • Butter – Keeps the turkey juicy while basting and adds richness.
  • Bay Leaves – Infuse the steam with subtle herbal flavor.
  • Pimento (Allspice) Berries – Used in the steam pan for smoky authenticity.
  • Turkey – The star of the show; choose a large one for a crowd.

Cooking Notes from the Kitchen

  • Always pat the turkey dry before seasoning to help the marinade stick and the skin crisp up.
  • Marinate overnight (12 hours minimum) for the deepest flavor.
  • If your smoker cooks unevenly, rotate the turkey every hour for even color and texture.
  • A steam pan with pimento berries and bay leaves mimics the smoke from traditional jerk pits in Jamaica.
  • Tent the turkey with foil halfway through to prevent the skin from becoming too dark.
  • Let it rest for at least 30 minutes before carving to keep all those delicious juices inside.

Shopping Made Easy

  • Scotch bonnet peppers can be found at Caribbean, African, or Latin grocery stores.
  • Pimento berries are often sold as “whole allspice berries” in the spice aisle.
  • Use unsalted butter so you can better control the salt level.
  • Fresh thyme is best, but dried thyme works in a pinch.
  • Look for a fresh, not frozen turkey if possible—it will absorb marinade more effectively.

Incredible Smoked Jerk Turkey

Bring bold Caribbean flavor to your Thanksgiving table with this Incredible Smoked Jerk Turkey — marinated overnight in a fiery, aromatic jerk blend and smoked to juicy perfection with pimento, thyme, and scotch bonnet heat. If you’ve ever found traditional Thanksgiving turkey a little too plain, this Incredible Smoked Jerk Turkey is about to change everything. I created this recipe to blend the heart of Caribbean cooking with the warmth of North American holiday tradition. The result? A turkey that’s juicy, deeply flavorful, and smoky, with every bite reminding you of the islands.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Global Favorites, Grilling, In Season

Ingredients
  

  • 10 sprigs 10–14 thyme
  • 2 scotch bonnet peppers
  • 2 tbsp brown sugar
  • 1 tbsp pimento powder allspice
  • 1 tsp ground cinnamon
  • 1 lime (juice)
  • 1 lemon (juice)
  • 4 thick 4–5 slices ginger
  • 8 cloves garlic
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions
  • 10 bay leaves
  • 15 pimento berries 15–20 allspice
  • 1/2 lb butter
  • 2 cups 2–3 boiling water

Instructions
 

  • Blend the scallions, thyme, scotch bonnet peppers, brown sugar, pimento powder, cinnamon, lime, lemon, ginger, garlic, olive oil, honey, rice vinegar, soy sauce, orange juice, and onions to create a smooth jerk marinade.
  • Pat the turkey dry with paper towels. Rub half of the marinade all over the turkey, including the cavity. Cover and refrigerate for at least 12 hours to marinate.
  • Preheat the smoker to 300–325°F (149–163°C). Place the turkey on the smoker rack and tuck the wings under—position two metal pans on either side of the turkey. Insert a meat thermometer into the thickest part of the breast. Please refer to the video below, as it provides further explanation. 
  • In one pan, pour the boiling water, add the bay leaves and pimento berries. In the other pan, melt the butter and stir in the remaining jerk marinade.
  • Smoke the turkey for about 1 hour, then start basting with the butter-jerk mixture every 45 minutes. Rotate the turkey occasionally for even cooking.
  • After about 3 hours, tent the turkey loosely with foil to prevent over-browning. Continue smoking until the internal temperature reaches 165°F (74°C), about 5 to 5 1/2 hours total.
  • Remove from the smoker and let the turkey rest for 30 minutes before carving and serving.

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

Jerk turkey is marinated with bold Caribbean spices—like pimento, scotch bonnet, thyme, and citrus—then smoked or roasted for a rich, spicy flavor that traditional roasted turkey simply can’t match.

Can I Make Jerk Turkey Without a Smoker?

Yes. Roast the marinated turkey in a 325°F (163°C) oven and place a tray of water, bay leaves, and pimento berries underneath to mimic the jerk steam.

How Spicy Is Jerk Turkey?

It depends on how many scotch bonnets you use. For a mild kick, use one pepper and remove the seeds. For more authentic heat, use two or three.

What’s the Best Wood for Smoking Jerk Turkey?

Cherrywood provides a subtle sweetness that balances the spice. If available, use pimento wood chunks for the most authentic jerk aroma.

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.
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Quick & Easy Grilled Zucchini Recipe for Busy Nights

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As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.

To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.

Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.

Ingredient Guide

  • Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
  • Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
  • Sea Salt – Enhances natural flavor and balances the marinade.
  • Black Pepper – Adds gentle warmth and complements the garlic.
  • Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
  • Garlic – Crushed fresh for maximum aroma and depth.
  • Lemon Juice – Brightens the dish and adds a refreshing finish.

Cooking Notes from the Kitchen

  • Use young, firm zucchini for the best texture and flavor.
  • Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
  • A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
  • For extra aroma, add finely chopped rosemary or chives to the marinade.
  • You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.

Shopping Made Easy

  • Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
  • Choose small to medium zucchini; large ones tend to be watery and less flavorful.
  • Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
  • For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
  • Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.

Quick & Easy Grilled Zucchini Recipe for Busy Nights

Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Grilling, In Season, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 2 medium zucchini sliced
  • 1/2 cup olive oil
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon thyme leaves about 5 sprigs
  • 3 cloves garlic crushed

Instructions
 

  • Wash and slice the zucchini into strips about 3/4 centimeter thick.
  • Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
  • In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
  • Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
  • Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
  • As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there. 
  • Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.

Notes

What’s the Best Way to Grill Zucchini Without It Getting Soggy?

Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.

Can I Make Grilled Zucchini Without a Grill?

Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.

What Seasonings Go Best with Grilled Zucchini?

Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.

Is Grilled Zucchini Healthy?

Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.
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peach habanero sauce

Habanero Peach Chicken Wing Sauce.

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A fiery-sweet Caribbean-style pepper sauce that balances tropical heat with juicy peaches and rich maple syrup.

When I first made this Habanero Peach Sauce, I planned to add a kiss of smoke to both the habaneros and peaches using my Traeger grill. But as luck would have it, my smoker quit on me that day. So, I turned to the oven—and honestly, I’m glad I did. Most of you have an oven handy, and the roasted flavor turned out beautifully rich and layered.

Like many of my homemade pepper sauce recipes, this one is fiery—use it sparingly. The natural fruitiness of the habaneros blends perfectly with the ripe peaches, and when you stir in pure maple syrup, the sauce takes on a lovely sweet finish that complements the heat, which is why I call this habanero peach sauce perfect for crispy fried chicken wings.

This small-batch recipe reminds me of my Grilled Pineapple Peppersauce, with that same balance of sweetness and heat. It’s part of my #InSeason series, made with freshly harvested habaneros from my garden, ripe peaches from the local market, and maple syrup from a nearby producer I’ve befriended. Brush it over grilled wings, toss it on shrimp, or drizzle it sparingly over roasted vegetables—it’s island heat with a touch of summer sweetness.

Ingredient Guide

  • Habanero Peppers – The star of this sauce, providing the signature Caribbean heat and fruitiness.
  • Peaches – Add natural sweetness and body, helping mellow the habanero’s fire.
  • Sea Salt – Enhances flavor and balances the acidity.
  • Garlic – Adds a savory depth to the sweetness of the fruit.
  • Ginger – Fresh or powdered, it brings a touch of warmth and brightness.
  • Maple Syrup – Sweetens the sauce naturally and gives it a velvety texture.
  • Carrot – Adds mild sweetness and helps control heat intensity.
  • Mustard Powder – Gives the sauce a tangy, slightly earthy backbone.
  • Apple Cider Vinegar – Provides acidity for flavor balance and preservation.

Cooking Notes from the Kitchen

  • You can use ginger powder if fresh ginger isn’t available.
  • Add more carrot if you prefer a milder sauce.
  • White vinegar works in place of apple cider vinegar, though the flavor will be slightly sharper.
  • Substitute brown sugar for maple syrup (start with 2 tablespoons).
  • The sauce will keep for 6–10 months in the fridge.
  • Always remember to vent your kitchen when roasting hot peppers to avoid irritation.

Shopping Made Easy

  • Most grocery stores carry fresh habaneros year-round in the produce section.
  • Maple syrup adds a distinct flavor—choose pure Grade A for best results.
  • Use locally grown peaches during summer for the sweetest, juiciest flavor.
  • Stock up on apple cider vinegar from any supermarket; it’s essential for acidity and preservation.
  • Mustard powder can usually be found in the spice aisle near curry or chili powders.

Habanero Peach Chicken Wing Sauce.

Sweet, fiery, and full of Caribbean flavor! This Peach Habanero Sauce blends ripe peaches, spicy habaneros, and maple syrup for the perfect hot sauce balance.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Caribbean Classics, In Season, Sauces, Condiments & Marinades

Ingredients
  

  • 2 lbs 2–3 habanero peppers
  • 2 lbs ripe peaches seeds removed
  • 1 tablespoon sea salt
  • 2 cloves garlic
  • 1 teaspoon grated ginger
  • 1 cup maple syrup
  • 1 small carrot rough chopped
  • 3/4 tablespoon mustard powder
  • 2 1/2 cups apple cider vinegar adjust to desired consistency
  • 1 tablespoon Juice lemon freshly squeezed, to finish

Instructions
 

  • Preheat the oven to 300°F (150°C).
  • Wash the habanero peppers and remove the stems. Wash and halve the peaches, then remove their seeds.
  • Arrange the peppers and peaches, cut side up, on a baking tray and roast for 1 hour. Be sure to vent your kitchen well, as roasting hot peppers can be intense. (If smoking instead, cook at 250°F (120°C) for 2–3 hours.)
  • Once cooled, transfer the roasted peppers and peaches to a blender, along with the sea salt, garlic, ginger, maple syrup, carrot, mustard powder, and apple cider vinegar. Blend until smooth, working in batches if necessary.
  • Taste the sauce and adjust salt to your preference. Stir in the fresh lemon juice to finish.
  • Pour into sterilized glass jars and store in a cool, dark place or refrigerate. The sauce will keep for 6–10 months in the fridge.
  • (You can cook the blended sauce before bottling, but it doesn’t significantly affect shelf life or flavor.) Also note that I have the Mango and Peach Hot Suace Recipe, along with the Smoked Soctch Bonnet and Peach Sauce, with similar flavour profiles avaiable on the wbeiste.

Video

Notes

Frequently Asked Questions

How hot is Peach Habanero Sauce?

It’s quite hot—habaneros are among the spicier chili peppers. The sweetness of peaches and maple syrup helps balance the heat, but it’s still fiery. Start with small amounts until you know your comfort level.

Can I make Peach Habanero Sauce without fresh peaches?

Yes. Frozen peaches (thawed and drained) work well outside of peach season. Avoid canned peaches in syrup as they can make the sauce overly sweet.

How long does homemade Peach Habanero Sauce last?

When stored in clean glass jars and refrigerated, it lasts 6–10 months. The vinegar and salt act as natural preservatives.

Can I use this sauce for more than chicken wings?

Absolutely. It’s fantastic on grilled shrimp, pork chops, roasted vegetables, and even as a glaze for baked salmon.

What’s the difference between this and traditional Caribbean peppersauce?

Traditional peppersauce tends to use more vinegar and fewer sweet ingredients. This version is a fusion-style Caribbean hot sauce, blending classic island heat with North American sweetness for balance.
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Delightful Roasted Vegetables

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Roasted vegetables are one of those timeless dishes that never go out of style. Growing up in Trinidad and Tobago, roasted or stewed vegetables were always on our family table, thanks to the little kitchen garden my parents tended. Now that I’m cooking in Ontario, I love keeping that tradition alive while using fresh, in-season produce. This roasted vegetables recipe makes the most of asparagus, fingerling potatoes, and multi-colored carrots—simple ingredients that shine with just the right seasoning.

I love dishes like this because they’re versatile. You can serve these roasted vegetables as a side for grilled meats, with Sunday roast, or even on their own for a light, wholesome meal. The caramelized edges, the hint of garlic scape pesto, and the balance of tender potatoes with crisp asparagus make this dish a true family favorite. Best of all, you don’t need any special skills to pull it off—just fresh ingredients and an oven (or outdoor grill, like I sometimes use).

This recipe is part of my “In Season” series, where I highlight local produce that’s at its best right now. Using vegetables at their peak flavor makes all the difference, and this roasted vegetables recipe is the perfect example. Whether you’re cooking for family, friends, or just for yourself, you’ll find this dish both comforting and easy to prepare.

Ingredient Guide

  • Fingerling Potatoes: Naturally creamy and perfect for roasting with their skin on.
  • Carrots: Multi-colored carrots not only add sweetness but also beautiful color to the pan.
  • Sea Salt: Enhances the natural flavors of the vegetables.
  • Black Pepper: Adds a touch of warmth and depth.
  • Olive Oil: Helps the vegetables crisp and caramelize while roasting.
  • Asparagus: Adds freshness and a slightly earthy bite to balance the potatoes and carrots.
  • Garlic Scapes Pesto: Brings a burst of garlicky, herbaceous flavor that ties everything together.

Shopping Made Easy

  • Fingerling potatoes can be found in most grocery stores year-round, but they’re especially fresh in spring and summer.
  • Multi-colored carrots are often sold in bunches at farmer’s markets or organic sections of the store. Regular orange carrots work just as well if that’s what you have.
  • Asparagus is at its peak in spring but is widely available throughout the year. Look for firm spears with tightly closed tips.
  • Garlic scapes pesto may not be available everywhere, but you can make your own or substitute with green seasoning and garlic as mentioned in the notes.

Cooking Notes from the Kitchen

  • Cut larger carrots in half lengthwise so they roast evenly.
  • Always place vegetables in a single layer on your roasting pan for the best caramelization.
  • If using an indoor oven, cover with foil during the first 25 minutes to create steam and speed up the cooking process.
  • To add spice, toss in fresh chili peppers or sprinkle in red pepper flakes before roasting.
  • Don’t skip tossing the vegetables a few times during cooking—this helps them roast evenly on all sides.

Can I substitute other vegetables in roasted vegetables?

Yes! You can easily swap in vegetables like zucchini, bell peppers, or cauliflower. Root vegetables like parsnips and sweet potatoes also roast beautifully.

What temperature is best for roasting vegetables?

The ideal roasting temperature is 375–400°F (190–200°C). At this heat, vegetables caramelize without burning and cook through evenly.

Can I make roasted vegetables ahead of time?

Yes. Roast them fully, let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What can I use instead of garlic scapes pesto?

If you can’t find garlic scapes, use a mixture of crushed garlic and green seasoning. Pesto made with basil, cilantro, or parsley also works as a flavorful substitute.

Oven Roasted Chicken Legs

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When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.

This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.

You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.

Ingredient Guide

  • Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
  • Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
  • Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
  • Chives – Offers a mild onion flavor with a fresh, green brightness.
  • Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
  • Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
  • Garlic – Essential for bold, savory flavor that permeates the chicken.
  • Celery – Adds freshness and subtle herb-like flavor.
  • Parsley – Brightens the dish and balances the richness of roasted chicken.
  • Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
  • Salt and Black Pepper – The backbone of seasoning, used in layers.
  • Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
  • Bell Peppers – Optional, adding color and sweetness to the roasting pan.

Cooking Notes from the Kitchen

  • Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
  • If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
  • Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
  • Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
  • Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.

Shopping Made Easy

  • Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
  • Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
  • If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
  • Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
  • Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.

Oven Roasted Chicken Legs

With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Chicken Recipes, In Season, Sunday Dinners, Weeknight Dinners

Ingredients
  

  • 2 sprigs rosemary rough chopped
  • 3 tablespoons chives chopped
  • 5 sprigs thyme
  • 3 small 3–5 onions
  • 3 scallions 3–5 tops of the onions
  • 6 cloves garlic
  • 3/4 tablespoon salt divided
  • 3/4 tablespoon black pepper divided
  • 2 pimento peppers optional
  • 1 stalk celery leaves and stem
  • 3 stems parsley
  • 1 bell pepper sliced, optional
  • 1/3 cup olive oil
  • 5 chicken legs with thighs about 3 lbs

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
  • Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
  • Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
  • Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
  • Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
  • If the chicken begins to brown too quickly, loosely cover with foil.
  • Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.
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Classic Caribbean Butternut Squash With Shrimp

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I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

  • Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
  • Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
  • Salt – Enhances flavor and balances the natural sweetness of the squash.
  • Black Pepper – Adds a gentle heat and depth.
  • Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
  • Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
  • Olive Oil – Used for both seasoning and cooking.
  • Garlic – Infuses the oil and lays the foundation for the stew.
  • Butternut Squash – The star ingredient, sweet and hearty when stewed.
  • Onion – Brings sweetness and body to the dish.
  • Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
  • Habanero Pepper – Optional, for those who love a bit of spice.
  • Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

  • Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
  • If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
  • The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
  • You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

  • Most supermarkets carry butternut squash year-round, especially in the fall.
  • Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
  • Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
  • If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
  • Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Instructions
 

  • Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store. 
  • Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
  • Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
  • Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
  • After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
  • Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
  • Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
  • Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
  • Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
  • Serve warm with roti, rice, or your favorite sides.
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