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Peanut-Squash Stew


Peanut-Squash Stew Recipe

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
Directions:
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