Serves 2/3

Suitable for Vegans & Vegetarians


1kg Peeled & Chopped Butternut Squash

1 Packet Unsalted Cashew nuts

1 Tin Coconut Milk

2 Tbsp Tan Rosie Caribbean Lime Rub

1 Lime (vest & juiced)

Olive oil for frying & marinade

2 Tsp Vegetable Stock

1 Red Chilli deseeded and chopped

2 Handfuls of Spinach

1 Tsp Salt

1 Tsp Black Pepper

1 Tbsp Fresh Thyme


  1. Place the chopped butternut squash into a bowl, drizzle some olive oil and add Caribbean Lime Rub, lemon vest and juice. Massage through.
  2. Place a saucepan onto a medium heat, add olive oil. Once heated, add marinated butternut squash and saute for 2 mins.
  3. Add Spinach and saute for 1 minute.
  4. Add red chilli, salt, black pepper, vegetable stock, thyme and coconut milk. Bring to the boil, then place a lid on saucepan, reduce heat and simmer for 20 mins or until butter squash is softened.
  5. Once cooked remove from heat and sprinkle a handful of cashew nuts over the stew.
  6. Serve with white rice.
  7. Enjoy 🙂