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Smothered Cajun-Spiced Squash

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“Sprinkled roasted butter-nut squash with Cajun seasoning, smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits. From Vegetarian Times magazine.”
1hr 35mins

Ingredients Nutrition

  • 1 garlic clove, minced (1 tsp.)
  • 14 cup plus 1 tbs. olive oil, divided
  • 2 butternut squash, quartered and seeded, each quarter halved
  • 2 tablespoons cajun seasoning (or more)
  • 8 teaspoons cajun seasoning (or more)
  • 4 large onions, halved, sliced (8 cups)
  • 4 medium red peppers, quartered, sliced (or green-2 cups)
  • 8 large celery ribs, sliced on the bias (2 cups)
  • 5 tablespoons flour
  • 1 14 tablespoons cider vinegar


  1. Preheat oven to 350°F
  2. Combine 1 Tbs. oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 teaspoons Cajun seasoning, and season with salt and pepper, if desired.
  3. Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
  4. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
  5. Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally. You can leave as is or puree to make a smooth gravy.
  6. To serve:
  7. Place 2 squash pieces on plate. Smother with 1 cup onion mixture.

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