Peanut-Squash Stew

Real Simple
Peanut-Squash StewRecipe
Photo: Stefen Andersen
Makes 4 servings


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1 cup brown rice
2 tablespoons peanut oil
2 yellow onions, finely chopped (about 2 cups)
1 tablespoon grated fresh ginger
1 small green serrano chili, finely chopped
3 cloves garlic, finely chopped
2 teaspoons kosher salt
1 teaspoon ground cumin
4 cups vegetable broth
1 28-ounce can tomato puree (2 1/2 cups)
1/2 cup smooth peanut butter
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


Prep: 1 Hours
Other: 1 Hours

Prepare the rice according to the label directions. 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.

Created date

April 2004

Nutritional Information

Calcium 173 mg
Calories 766
Caloriesfromfat 0 %
Carbohydrate 110 g
Cholesterol 0 mg
Fat 28 g
Fiber 17 g
Iron 8 mg
Protein 28 mg
Satfat 5 g
Sodium 5729 mg