Baked Butternut Squash with Caribbean Grains

Sweet, nutty butternut squash stuffed with the vibrant flavour of the Caribbean and a hint of spice. A satisfying dish that’s perfect for a meat free main.


Preheat the oven to 200C/180Cfan

Place the butternut halves skin-side down on a baking tray and score the flesh in a diamond pattern with a knife. Brush with a little olive oil, season and bake for 30 minutes until tender.

Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onions and cook for 4-6 minutes until softened but not coloured. Add the pepper, garlic, thyme and allspice and cook for a further 4-5 minutes.

Remove the squash from the oven and use a spoon to scoop out a shallow hollow in the flesh, leaving a 1cm border from the skin. Chop the removed flesh and add to the frying pan with the onions and pepper, mix well.

Cook the Caribbean grains according to the packet instructions and fluff with a fork. Add to the frying pan with the onions and stir to mix well. Using a spoon, fill the butternut squash with the grains mixture. Place back in the oven for another 10 minutes.

Mix together the yoghurt and hot pepper sauce and add lime juice to taste. Season and set aside.

To serve, sprinkle the squash with toasted coconut flakes and coriander and drizzle over the dressing. Serve with a green salad.



  • 1 butternut squash, halved and deseeded
  • ½ red onion, peeled and finely chopped
  • 1 red pepper, deseeded and diced
  • 1 clove of garlic, crushed
  • leaves from 1 sprig of thyme
  • pinch of ground allspice
  • 1 pouch of Ainsley Harriott Caribbean Couscous, Rice N’Beans
  • For the Dressing
  • 3 tbsp plain yoghurt
  • 1 tsp hot pepper sauce
  • ½ lime
  • To Serve
  • 1 tbsp toasted coconut flakes
  • 1 tbsp fresh coriander leaves, chopped