Jerk-Roasted Delicata Squash with Coconut Rice and Peas

Steps

1. Heat the oven to 450°F and line a rimmed sheet pan with parchment.
2. Make the jerk paste: blend 4 scallions, 1 stemmed scotch bonnet (seeds removed for less heat), the garlic, ginger, leaves from 6 thyme sprigs, ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil and 1/2 tsp salt until smooth.
3. Toss the squash rings with half the jerk paste and spread on the pan in a single layer. Roast 25–30 minutes, flipping halfway, until tender and charred at the edges.
4. Meanwhile, make the rice and peas: in a medium saucepan, combine the coconut milk, water, kidney beans, remaining scallions, the whole scotch bonnet, 2 thyme sprigs, allspice berries and 1 tsp salt. Bring to a boil.
5. Stir in the rice, return to a boil, then cover, reduce to the lowest heat and cook 20 minutes without lifting the lid. Turn off the heat and rest 10 minutes, covered.
6. Discard the whole scotch bonnet, thyme stems and allspice berries and fluff the rice with a fork.
7. Brush the roasted squash with a little more jerk paste and serve over the rice and peas with lime wedges.

Kitchen tip

Scotch bonnets are very hot but fruity; wear gloves when handling them and seed the one for the paste if you want medium heat. Leaving the second pepper whole in the rice flavors it without much fire, but do not let it burst. Leftover jerk paste keeps a week in the fridge and is excellent on tofu, cauliflower or mushrooms. In Jamaica rice and peas is usually made with kidney beans (called peas), and dried beans simmered in the coconut milk are even better if you have time.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.