Peanut-Squash Stew

Peanut-Squash Stew
Stefen Andersen

Serves 4
preparation
60
minutes
cooking
120
minutes

Ingredients

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

 

 

Jane Kirby
January 2004

Nutritional Information

  • Per Serving
  • Calories 766
  • Calcium 173 mg
  • Carbohydrate 110 g
  • Cholesterol 0 mg
  • Fat 28 g
  • Fiber 17 g
  • Iron 8 mg
  • Protein 28 mg
  • Sat Fat 5 g
  • Sodium 5729 mg
What does this mean? See Nutrition 101.