Peanut-Squash Stew

Photo: Stefen Andersen
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calcium: 173mg
  • Calories: 766
  • Calories from fat: 0%
  • Carbohydrate: 110g
  • Cholesterol: 0mg
  • Fat: 28g
  • Fiber: 17g
  • Iron: 8mg
  • Protein: 28mg
  • Saturated fat: 5g
  • Sodium: 5729mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peanut-Squash Stew Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy