Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cajun roast squash with rice and peas. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cajun roast squash with rice and peas is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Cajun roast squash with rice and peas is something which I have loved my entire life.
Some of you may have seen this done in a slow cooker. I decided to show you how to go about doing it on the stove. Let me know if you give it a try! Add broth, pepper strips and seasonings.
To begin with this recipe, we must prepare a few ingredients. You can have cajun roast squash with rice and peas using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cajun roast squash with rice and peas:
- Make ready Squash
- Make ready Garlic
- Get Ginger
- Take Cajun spices
- Take Onion
- Take Brown rice
- Get Fresh peas
- Take Fresh coriander
- Make ready Reggae reggae sauce
- Make ready Olive oil
- Get Salt
- Take Pepper
- Make ready Veggie stock
- Make ready Carrot
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Steps to make Cajun roast squash with rice and peas:
- Prepare marinade for squash: blend garlic, ginger, cajun spice, reggae reggae sauce, olive oil and season. Roughly chop squash, coat in marinade and roast for 1 hour on 160-180 degrees C.
- Take approx 20 mins to prepare ingredients for timing. Fry onion, garlic, ginger and grated carrot with cajun spice. Once aromatic and cooked add washed brown rice, peas and stock. Bring to boil then simmer for approx 30 mins until squash is done, rice fluffy and stock absorbed.
- Correct seasoning to taste and mix chopped fresh coriander into rice and peas. Reserve some for garnish. Serve roasted squash on top of a healthy scoop of rice and peas.
- Notes: try adding marmite to stock for extra meatiness, add butter to rice at the end for extra niceness or try swapping stock for coconut milk for an alternative.
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