Butternut squash Guyana style..

Some people are planting butter nut squash and when the crop is out, you can get them to buy at reasonable prices. Butternut squash is a bit different from pumpkin. The texture is dryer and it tastes sweeter.

The farmer from Anns Grove had a basket on Hinck Street. He was selling two for five hundred or one for three hundred. I took out two hundred dollar bills and ask for one and he found a good sized one.

Ingredients
Butternut squash - chopped up small
Oil to chunkay some whole geera, ginger, garlic, onion
Wiri pepper, eschallot, cinnamon, nutmeg
Tomato (yep I try a ting hey.. )

Method
1. Heat oil in the pan/carahee. Fry jeera a bit until you get a nice smell.. don't burn it. Throw in chopped garlic, onions, ginger and stir a bit.
2. Throw in the squash in the pan and stir up and cover. Butternut Squash does not 'spring' much water so you might need to give it a bit to help steam it down. Keep on low heat or it will burn, though some of the bun bun does add some extra flavour.
3. Throw in tomatoes , wiri, eschallot and stir up. Add salt if desired.
4. Stir and mash.. until you get the texture you want. Some people like some whole bits left inside with the mashed bits

Eat with sada roti, or biscuits, or toasted cassava bread or toasted tennis roll slices.



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