Peanut-Squash Stew

peanut-squash-stew-0
Photo by Stefen Andersen
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 766 calories
    • Fat 28 g
    • Sat Fat 5 g
    • Cholesterol 0 mg
    • Sodium 5729 mg
    • Protein 28 mg
    • Carbohydrate 110 g
    • Fiber 17 g
    • Iron 8 mg
    • Calcium 173 mg
  • January 2004

Ingredients

  1. Check 1cup brown rice
  2. Check 2tablespoons peanut oil
  3. Check 2 yellow onions, finely chopped (about 2 cups)
  4. Check 1tablespoon grated fresh ginger
  5. Check 1 small green serrano chili, finely chopped
  6. Check 3 cloves garlic, finely chopped
  7. Check 2teaspoons kosher salt
  8. Check 1teaspoon ground cumin
  9. Check 4cups vegetable broth
  10. Check 128-ounce can tomato puree (2 1/2 cups)
  11. Check 1/2cup smooth peanut butter
  12. Check 1 medium acorn squash, peeled, seeded, and cut into 1-inch-thick crescents
  13. Check 2tablespoons brown sugar
  14. Check 216-ounce cans black-eyed peas, rinsed
  15. Check 1 cooked chicken breast, shredded (optional)
  16. Check 2tablespoons chopped roasted peanuts

Directions

  1. Heat the oil in a skillet over medium heat. Add the onions and cook about 15 minutes. Add the ginger, chili, garlic, salt, and cumin. Cook 5 minutes more, stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash, and sugar.
  2. Cook over medium heat, covered, until the squash is tender, about 30 minutes.
  3. Add the black-eyed peas and heat through. Transfer half the stew to a small saucepan and add the chicken (if using). Sprinkle with the peanuts and serve with the rice.