Yucatecan Squash in Achiote Sauce (Calabaza, Vegan)
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Ingredients
- 700 g butternut squash, peeled and cubed
- 2 tbsp achiote paste
- 80 ml orange juice
- 1 onion
- 2 garlic cloves
- 200 ml vegetable stock
- 300 g long grain rice
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 8.3 g
- Carbohydrate
- 82.5 g
- of which sugars
- 8.3 g
- Fat
- 1.3 g
- of which saturates
- 0.3 g
- Fibre
- 5.7 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Fry the onion and garlic cloves in a large pan for 5 minutes until soft.
- 3
Mix the achiote paste with the orange juice and vegetable stock and stir into the pan.
- 4
Add the butternut squash, cover and simmer for 20 minutes until tender, stirring occasionally.
- 5
Scatter with fresh coriander and serve with the rice.
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