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
Sat fat 5g
How to Make It
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.