Roasted Squash Rundown & Coconut Yogurt Flatbread

Greenpeace UK are honoured to welcome Denai Moore to the Greenpeace AAA stage. As well as performing, the British singer-songwriter has shared a vegan Jamaican recipe with us that you can try at home. Moore, famous for her soulful, electro-influenced vocals and collaborations with SBTRKT, also has a passion for the kitchen, where she runs a Jamaican supper club called Dee’s Table. Her food is described as a reinvention of flavours from her childhood and this weekend - she has kindly shared with us one of her favourite dishes.


Roasted Squash Rundown & Coconut Yogurt Flatbread


Medium Sized Red Kuri or Squash Of Choice chopped into medium-sized cubes

One Red Bell Pepper Diced

One Medium Onion diced

One Scotch Bonnet left whole

Two Spring Onions Chopped in thirds

Three Cloves Of Garlic

One Can of Coconut Milk

A couple of springs of Fresh Thyme

One Stock Cube

Two Teaspoons of Ground Pimento/Allspice

One Teaspoon of Smoked Paprika

Salt and pepper to Taste

Rundown Recipe:

Begin by placing your chopped squash into a roasting pan with a few tablespoons of olive oil and salt and pepper. Mix till coated, then place in a preheated oven at gas mark 6 for 20 mins.

As the squash is roasting, start on the base of the sauce. Take a deep saucepan and add 2 Tablespoons of olive oil. Allow the pan to get hot on a medium heat. Add the onions along with a pinch of salt to help them to sweat, allow to cook for 8-10 minutes till cooked and translucent. Now add your spices, the pimento and smoked paprika, allowing to toast for about 30 seconds with the onions. Next, add the bell pepper and your butter beans. Mix so that all the flavours can come together, if the pan at this point is getting a little too dry, add a touch of water. Now add the can of coconut milk, thyme, stock cube and scotch bonnet. Mix but be careful not to let the scotch bonnet burst, as we just want to infuse the sauce with the sweetness of the chilli. Allow the sauce to begin to bubble, then put down to a low heat to cook for 8-10 minutes. Now add the roasted squash and allow to cook for another further 5 minutes.

Flatbread Ingredients:

150g Coconut Yogurt (I used to Koko brand)

250g Self-raising Flour

¼ teaspoon salt 


Add the coconut yoghurt, self-raising flour and a pinch of salt to a bowl and combine with a spoon until it is completely combined. The dough will be very sticky but that's how it's supposed to be, so don't worry. Allow to rest covered in the bowl with either cling film or a clean kitchen towel for 20mins covered.

Divide the dough into four pieces. On a floured surface, use your hands to best mould one piece of the dough into a rough ball. Use a floured rolling pin and roll into flatbread, consistently turning to make it even.

Take a griddle pan/flatbread pan or wide frying pan on the hob and allow it to get hot on a medium-high heat. Place the flatbread on the hob, allow to cook for 1 min till small bubbles activated from the rising agent in the self-raising flour appear, then flip to cook the other side. Repeat until all flatbreads are cooked.