ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut-Squash Stew

Photo: Stefen Andersen
Prep time 1 hr
Other time 1 hr
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.