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Jamaican Squash & Coconut Stew

Jamaican Squash & Coconut Stew

4.5rating out of 5

(5557 reviews from our customers)

Prep Time

35 min



Caribbean cuisine is a melting pot of flavours from across the globe. For this plant-based stew, you'll blend warming spices with chilli, coconut and butternut squash, and serve with pineapple salsa. Yum!

Prep Time

35 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 can of pineapple slices (220g)
130g brown rice
1 red chilli
1 tomato
1 garlic clove
10g coriander
2 tsp ground coriander
1 tsp ground allspice
1/2 tbsp curry powder
Romano Pepper
1 Romano pepper
Kallo vegetable stock cube
1 Kallo vegetable stock cube †
1 tomato paste sachet (16g)
FLECKED coconut cream 50g
50g solid coconut cream
butternut squash cubes
160g butternut squash cubes
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 130g brown rice
  • 1 red chilli
  • 1 tomato
  • 1 garlic clove
  • 10g coriander
  • 2 tsp ground coriander
  • 1 tsp ground allspice
  • 1/2 tbsp curry powder
  • 1 Romano pepper
  • Kallo vegetable stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 50g solid coconut cream
  • 160g butternut squash cubes
Typical Values per 100g per serving
Energy 588 kJ
140 kcal
2426 kJ
577 kcal
of which saturates
5.1 g
4 g
21.1 g
16.7 g
of which sugars
19.2 g
6.1 g
79.3 g
25.1 g
Fibre 2.8 g 11.6 g
Protein 2.8 g 11.4 g
Salt 0.6 g 2.49 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
130g brown rice
brown basmati rice (100%)
1 red chilli
red chilli
1 tomato
1 garlic clove
10g coriander
coriander (100%)
2 tsp ground coriander
ground coriander
1 tsp ground allspice
ground allspice pimento
1/2 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 Romano pepper
red romano pepper
Kallo vegetable stock cube
sea salt, potato starch, sustainable palm oil, sugar, vegetables (6.8%) (celery, onion, carrot, parsnip, tomato), sunflower oil, yeast extract, caramelised sugar, herbs and spices (lovage, turmeric, parsley, black pepper)
1 tomato paste sachet (16g)
50g solid coconut cream
coconut 100%
160g butternut squash cubes
butternut squash
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 1264.

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

2 Jamaican Squash & Coconut Stew

Meanwhile, deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped pepper and butternut squash cubes and cook for 4-5 min or until starting to caramelise

3 Jamaican Squash & Coconut Stew

While the vegetables are cooking, boil half a kettle

Dice the tomato[es]

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

4 Jamaican Squash & Coconut Stew

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the Kallo vegetable stock cube[s]tomato paste and chopped coconut cream in 300ml [550ml] boiled water – this is your coconut stock

Remove the pineapple rings from the can and reserve the juice

5 Jamaican Squash & Coconut Stew

Add the ground coriander, allspice and curry powder to the pan and cook for 30 secs or until fragrant

Once fragrant, add the chopped garlictomato and half of the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min further

Add the coconut stock and the pineapple juice (save the pineapple for later!) and cook for 15 min or until the squash is fork-tender

6 Jamaican Squash & Coconut Stew

While the squash is cooking, chop the pineapple rings roughly

Chop the coriander finely, including the stalks

Combine the chopped pineapple, the remaining chilli (remember to go easy if you’re not a fan of spice!) and half of the chopped coriander (you'll use the rest later!) – this is your pineapple salsa

7 Jamaican Squash & Coconut Stew

Once the squash is fork-tender and the sauce has thickened, stir through the remaining coriander – this is your squash & coconut stew


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Serve the squash & coconut stew next to the cooked brown rice

Top with the pineapple salsa


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