I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.
This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.
The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.
Ingredient Guide
- Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
- Onion: Builds the flavor base and adds a hint of sweetness.
- Garlic: Provides bold aromatic depth.
- Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
- Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
- Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
- Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
- Salt: Balances and enhances all the other flavors.
Shopping Made Easy
- Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
- Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
- You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
- Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.
Cooking Notes from the Kitchen
- I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
- Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
- You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.
Can I substitute butternut squash for honey nut squash?
Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.
How do I prepare salted cod before cooking?
Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.
How do I make this recipe fully vegan?
Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.
Is stewed honey nut squash gluten-free?
Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.
What do I serve with stewed squash and saltfish?
It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.
Stewed Honey Nut Squash with Saltfish
Description
A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.
Ingredients
Instructions
-
Boil the salted cod 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 cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
-
Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
-
Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
-
Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
-
Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
-
Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
-
Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
-
Serve hot, either as a side dish or with roti.
