Peanut And Butternut Squash Stew Recipes

AFRICAN PEANUT AND SQUASH STEW

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
• Add the squash and stir to coat with the spices.
• Add 1 ¼ cup of the water and salt and pepper to taste.
• Bring to a boil, then reduce the heat to low.
• Put the peanut butter in a small bowl and slowly add the remaining ¼ cup water, stirring until smooth.
• Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
• Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
• Before serving, taste to adjust the seasonings.

PEANUT AND BUTTERNUT SQUASH STEW

Steps:

• In a large pot, heat olive oil.
• Add onions, garlic, ginger, pepper and squash.
• Sauté until ingredients start to soften.
• Add vegetable juice, tomatoes, salt, pepper and crushed red pepper.
• Simmer until squash is tender.
• Add cilantro and peanut butter and simmer until thickened, about 10 minutes. It should be the consistency of a thick stew.
• If you want a smooth soup, you can puree the stew in batches until smooth.
• For each serving, put a small portion of rice in a large bowl, and then add stew.