Go Back Email Link
+ servings
conch with butternut squash and snow peas

Conch Meat with Butternut Squash and Snow Peas

A complete seafood dinner filled with yummy vegetables, perfect for family supper.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Course Dinner
Cuisine Caribbean
Servings 6
Calories 168 kcal


  • 4 conches cleaned
  • 4 garlic cloves
  • 1 bouquet garni thyme parsley
  • 2 scallions chopped roughly
  • 1 hot pepper Scotch Bonnet or Habanero whole -
  • 4 chives finely chopped optional - add more scallions if you can’t find chives - about 1 - 2 depending on size.
  • 1 sprig fresh flat parsley finely chopped
  • 1 sprig fresh thyme
  • Juice of 2 limes
  • 4 tbsp olive oil
  • 3 - 4 juicy tomatoes medium size or about 1 cup
  • 1 leek slice thin
  • ½ green pepper sliced
  • 1 medium onion sliced
  • ½ cup snow peas cleaned
  • 1 - 1 ½ cup butternut squash bite-size cubes
  • 2 tsp Noubess Fish and Seafood Seasoning
  • Salt and pepper to taste


  • Follow the recipe to make conch creole or Haitian Lambi first. But only follow the instructions on how to boil the conches in the pressure cooker.
  • In a large heavy bottom pot or a pressure cooker, make a court bouillon with the conches, the bouquet garni, 2 scallions, 1 hot pepper, and 1 crushed garlic clove. Cook for about 40 to 50 minutes until fully cooked in a pressure cooker. Boil for a longer period of time on a stovetop if using a heavy bottom pan (this process will take about 1hr 30 mins or 2 hours). Strain the liquid and set it aside.
  • Follow the instructions below to continue making this dish
  • Once the conches are cooked, cut them into smaller pieces or bite-size pieces.
  • Finely mince the leek and 2 parsley sprigs. Crushed the remaining garlic.
  • Quarter tomatoes and remove seeds. In a large saucepan, heat oil, add garlic, and minced herbs. Add tomatoes and let cook until the tomatoes have released all their juices. Add conch pieces and let pan-fried for a few minutes.
  • Add thyme sprigs, onion, green pepper, and fish seasoning. Mixed and add enough conch cooking liquid to cover the meat. Season with salt and pepper to taste.
  • Add butternut squash and mix to incorporate. Cook the squash halfway through.
  • Add snow peas and continue cooking for another 5-7 minutes. Do not overcook the squash or snow peas. The snow peas much stay crunchy.
  • Season to taste before serving.
  • Serve with rice as a complete meal or boiled root vegetables or plantains.


How to clean snow peas:
Place snow peas on a cutting board. Use a sharp knife to trim ends and remove the thin string from both sides of the snow pea. This will make the snow peas more tender.
  • Lambi/Conch is usually sold frozen packaged in a large box or sold individually by the pound. Sometimes it is also sold in a packaging of 4.
    Thoroughly defrost the conch if frozen.
  • If you buy the conch meat from the supermarket, it may have already been cleaned. All you have to do is give it a quick rinse in lemon-based water. Butterfly the thickest part of the conch - meaning with a sharp knife and with the conch on a cutting board, slice open the thickest part but don't separate it - keep the conch meat whole.
  • A kitchen mallet or pounder can be used to soften the thickest part of the conch meat.
  • It is best to use a pressure cooker. This way, the lambi/conch will cook much faster.
  • Always cook the conch meat whole and then slice. This way, you will end up with nicer bite-size pieces. When you cut the meat before cooking, the pieces will shrink even more.
  • Only cook the conch with parsley, garlic, water, and lemon juice in the pressure cooker. Some people choose to add a little bit of milk which is fine but unnecessary. I have tried it and did not notice any difference in texture.
  • Cook the tomatoes down first before adding the conch meat.
  • Do not discard the cooking liquid. Use it to create the sauce.
  • Do not overcook the butternut squash, or you will end up with squash purée.
  • Snow peas do not take long to cook. Add them last and only cook for a few minutes. Keep them crispy.
  • This recipe contains your normal herbs and spices. You can use fish and food seasoning, oyster sauce, or fish sauce. Be aware that both the oyster sauce and fish sauce contain lots of sodium.


Calories: 168kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 17mgPotassium: 697mgFiber: 5gSugar: 7gVitamin A: 8064IUVitamin C: 54mgCalcium: 115mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword butternut squash recipe, conch, conch recipes, lambi, Seafood Stew, snow peas
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!