Rice, Squash and Peas

Rice, Squash and Peas Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This is a Caribbean dish that can be eaten on its own or with any grilled fish, meat or curry dish. The Squash adds a lot of nutrients and a depth of flavour to the rice.

Butternut squash works very well in this recipe but most other squash types will too, there are lots of varieties all with different flavours and textures, they are particularly good in autumn and keep well all through the winter.

If you want the Squash to retain more of its shape add to the rice after about 5 minutes.

Although it takes a little longer to cook I prefer to use brown rice as it is tastier, healthier and easier to cook.


1. Peel and de-seed the squash and cut into rough 2 cm squares.

2. Chop onion and garlic and fry on a gentle heat with olive oil until slightly soft.

3. Add rice, water, salt, pepper and squash, bring to the boil and then simmer with a lid on for about 20 - 25 minutes or until all the water is gone. 

4. Check the rice is cooked, it should be but if still a little crunchy add a bit more water and cook some more.

5. Chop the sage and add with the peas and leave to sit for 5 minutes off the heat.

Food Tags


Preparation Time: 15mins

Cook Time: 35mins

Serves: 2 people


250g easy cook brown rice

500g squash (approx.) 

500ml cold water 

1 onion

2 cloves of garlic

100g fresh or frozen peas

5 sage leaves

A splash of olive oil

Salt (if using) and pepper.