Stefen Andersen
Hands-On Time
1 Hour
Total Time
2 Hours
Serves 4

How to Make It

Step 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.

Step 2

Cook over medium heat, covered, until the squash is tender, about 30 minutes.

Step 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.

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