Jamaican Baked Callaloo and Vegetable Casserole with Charred Lemon

About This Recipe

This dish draws on Jamaica's rich tradition of vegetable side dishes -- callaloo, pumpkin (calabaza squash), and okra are all staples of the island's cooking, usually sauteed rather than baked. This casserole brings them together in one baked dish, layering the vegetables with coconut milk and finishing with charred lemon for a smoky brightness against the dish's natural richness. The technique for a good vegetable bake is managing moisture and cook time by vegetable type -- squash needs a head start since it takes longest to soften, while okra and callaloo are added partway through so they don't turn mushy or overly slimy by the time everything finishes baking. A splash of coconut milk poured over the vegetables before baking keeps everything moist and adds the rounded sweetness coconut milk brings to so much Jamaican cooking. Served as a side to jerk chicken or curry, or as a vegetarian main with rice, this dish takes familiar Jamaican vegetables and presents them in a comforting, baked format.

Ingredients

Serves 3

• 2 cupscalabaza squash or pumpkin(cubed)
• 1 bunchcallaloo or spinach(chopped)
• 150 gokra(sliced)
• 1onion(sliced)
• 2 clovesgarlic(minced)
• 1 cupcoconut milk
• 1scotch bonnet pepper(whole, pierced once)
• 2 sprigsfresh thyme
• 1 tspsalt
• 2 tbspoil
• 2lemons(halved)
• 2 tbspbutter

Instructions

1. 1

   Preheat the oven

   Preheat oven to 190°C (375°F).

2. 2

   Start the squash

   Toss squash with half the oil and salt, spread in a baking dish, and roast 15 minutes to start softening.

3. 3

   Saute the aromatics

   Meanwhile, heat remaining oil in a pan, saute onion and garlic until soft, about 4 minutes.

4. 4

   Combine and bake

   Add okra, callaloo, sauteed onion and garlic, scotch bonnet, and thyme to the baking dish with the squash. Pour coconut milk over everything and stir gently.

5. 5

   Bake covered

   Cover with foil and bake 20-25 minutes until all vegetables are tender.

6. 6

   Char the lemons and finish

   While the dish bakes, char lemon halves cut-side down in a dry pan for 2-3 minutes. Melt butter with the charred lemon juice, discard scotch bonnet and thyme from the bake, then drizzle the charred lemon butter over the top before serving.

Variations

• •

  Add black-eyed peas for a heartier, more protein-rich version.

• •

  Use kale instead of callaloo if it's unavailable.

• •

  Top with shredded cheese for the last 5 minutes of baking for a richer finish.

Storage

Refrigerate up to 3 days. Reheat in a 175°C (350°F) oven or on the stovetop with a splash of coconut milk to loosen.

Frequently Asked Questions