I’ve always liked the flavors of the Jamaican jerk seasoning, but it is frequently a little too hot for my taste. I created a seasoning blend that I call Caribbean Spice, which marries some of the flavors of the islands without so much heat. It is also a combination of spices that most of us have in our pantries, it is easy to make, so let's start here.
Caribbean Spice
1/4 cup brown sugar
2 teaspoons allspice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon paprika
1/2 teaspoon cumin
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper or more to taste
Blend the above ingredients together well and store in a dry jar. You'll find many other uses for this seasoning. Use it as a dry rub on pork or chicken before baking or grilling.
Stuffed Winter Squash
1 or 2 small winter squash or 1 larger winter squash (any of the sweet orange fleshed type will work fine, including the little sugar pumpkins)
Prepare the squash by giving them a good wash and then slicing them in two, top to bottom. Scoop out the seeds and place the squash in a pot with water just to cover and a tablespoon of sugar. Bring to a boil and simmer for 10 to 15 minutes. Remove and place cut side down on a paper towel to drain and cool while you prepare the stuffing.
Meat Stuffing:
3/4 pound of ground meat (beef/bison/turkey)
1 tsp olive oil
1 cup diced onions
2 cloves of garlic mashed and finely diced
1/2 cup raisins
1 tsp oregano
4 tsp Caribbean Spice
1 tsp salt
2 tablespoons tomato paste
1 egg beaten
Saute the onions and the meat in a little olive oil until the meat is lightly browned and the onions are translucent. Turn off the heat and add the other ingredients except the beaten egg. Stir until the ingredients are fully combined and then taste - taste - and taste again. At this point, you can add a little more heat with pepper flakes or cayenne, more Caribbean Spice or salt to taste.
When you are satisfied with the level of seasoning, and the pan has cooled sufficiently, add the beaten egg and blend thoroughly.
Place the cooled squash cut side up in a baking dish that has been sprayed with non-stick spray. You can cut off a little piece on the bottom of the squash to help it sit straight if necessary.
Pile the meat stuffing into the cavity of the squash and on top to completely cover. The above recipe can be used to make 4 halves of a smaller squash like an acorn or delicata or fill 2 halves of a larger butternut or hubbard type squash.
Cover the dish with aluminum foil and bake at 350 degrees for 1 hour or until an internal temperature of 165 degrees has been reached.
These stuffed squash make a great low carb dinner serving with a small green salad or you can make 4 servings out of the two halves by cutting them and serving with rice.
Enjoy!
