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Peanut-Squash Stew

Peanut-Squash Stew
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2004

Nutritional Information

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

Quick Tip

Cans of beans with can opener
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.