Instructions

01
Preheat oven to 400°F. Arrange squash halves cut side up on a baking sheet; brush with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until flesh is tender and easily pierced, about 30-35 minutes.
02
While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, 5 minutes.
Herb says
Sweating the aromatics first builds a sweet, mellow base and keeps the final filling from tasting raw.
03
Stir in garlic, habanero, and ground allspice. Cook until fragrant, about 1 minute.
04
Add brown beans, smoked paprika, thyme, and remaining 3/4 teaspoon salt. Stir well to coat.
05
Pour in coconut milk and sprinkle in brown sugar. Simmer gently, stirring occasionally, until mixture thickens, about 8-10 minutes.
Herb says
The coconut milk should reduce and cling to the beans, making for a creamy, almost stew-like filling.
06
Remove from heat. Stir in half the parsley and all the scallion. Taste and adjust seasoning.
07
Once squash is roasted and cool enough to handle, carefully scoop out some flesh from each half, leaving a 1/2-inch border to form a 'boat'. Mash the scooped squash and fold into the bean filling.
Herb says
This is your secret to a cohesive, spoonable filling. The mashed squash acts as a binder and adds sweetness.
08
Spoon the bean mixture back into the squash shells, mounding slightly.
09
Sprinkle panko breadcrumbs evenly over the tops.
10
Return stuffed squash to the oven and bake at 400°F until tops are golden and crisp, about 10-12 minutes.
11
Sprinkle with remaining parsley and serve with lime wedges for squeezing at the table.
Herb says
The acid wakes up all those earthy and creamy flavors. Don’t skip the squeeze!

HERB

Calypso Canoes

Ingredients

Instructions