Rating: 3.5 stars
111 Ratings
  • 1 star values: 4
  • 2 star values: 21
  • 3 star values: 31
  • 4 star values: 16
  • 5 star values: 39

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Stefen Andersen

Recipe Summary

hands-on:
1 hr
total:
2 hrs
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 173mg; 766 calories; carbohydrates 110g; cholesterol 0mg; fat 28g; fiber 17g; iron 8mg; protein 28mg; saturated fat 5g; sodium 5729mg.
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