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–+ servings
Stewed honey nut squash in a red soup pot on the stove

Stewed Honey Nut Squash with Saltfish

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners
Cuisine Fusion
Servings 4

Ingredients
  

  • 3 honey nut squash peeled and cubed
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Caribbean Green Seasoning
  • 3/4 cup salted cod
  • 1/4 teaspoon salt

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.
    Whole Honey Nut Squash next to an onion on a cutting board
  • 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.
    Diced onion and garlic in a large pot on the stove with some olive oil
  • 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.
    Add Honey Nut Squash to pot
  • 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.
    Cooked honey nut squash in large red pot on stovev
  • Serve hot, either as a side dish or with roti.
    Stirring honey nut squash with a wooden spoon
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