yellow onions, finely chopped (about 2 cups)
grated fresh ginger
small green serrano chili, finely chopped
cloves garlic, finely chopped
tomato puree (2 1/2 cups)
smooth peanut butter
medium acorn squash, peeled, seeded, and cut into 1-inch-thick crescents
black-eyed peas, rinsed
cooked chicken breast, shredded (optional)
chopped roasted peanuts
- 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.
- Cook over medium heat, covered, until the squash is tender, about 30 minutes.
- 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.