Roasted Jerk Butternut Squash and Halloumi on Rice & Beans
with Aioli, Green Chilli Paste and Pineapple Chutney
- Egg
- Mustard
- Milk
Our Roasted Jerk Butternut Squash on Rice & Beans captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.
Ingredients
1 unit(s)
Butternut Squash
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
150 grams
Basmati Rice
15 grams
Vegetable Stock Paste
50 grams
Jerk Paste
30 grams
Green Chilli Paste
40 grams
Pineapple Chutney
50 grams
Aioli
(Contains: Egg, Mustard)
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 2cm slices.
Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks. Peel and grate the garlic (or use a garlic press).
Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
When the veg in the pan has softened, add the garlic. Stir-fry for 1 min.
Stir in the kidney beans. Stir the rice into the saucepan until coated, 1 min. Add ¼ tsp salt, the water for the rice (see pantry for amount) and vegetable stock paste. Bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).
When the butternut has 15 mins remaining, add the jerk paste. Turn the butternut in the jerk paste to evenly coat. Return the butternut to the oven for the remaining time.
Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
Once the rice has cooked, stir in the green chilli paste and half the butter (see pantry for amount).
When the butternut has roasted, add the pineapple chutney and the remaining butter (see pantry for amount) to the butternut. Stir together to coat the butternut.
Divide the rice and beans between bowls.
Top with the butternut squash and halloumi chunks. Drizzle with the aioli to finish.
