Peanut and Squash Stew

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 butternut squash, peeled, seeded, and cut into cubes 1 butternut squash, peeled, seeded, and cut into cubes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) canned diced tomatoes 1 cup (240ml) canned diced tomatoes
• 1 cup (240ml) smooth peanut butter 1 cup (240ml) smooth peanut butter
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 / 1590
• Fat (total, saturated): 28g, 5g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Stir in the ground cumin, ground coriander, and paprika, and cook for an additional minute to release their flavors.
3. 3.
   Add the cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the squash is tender.
5. 5.
   Stir in the smooth peanut butter until it is fully incorporated into the stew. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Peanut and Squash Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Butternut squash — Make sure to peel and seed the squash before cutting it into cubes. This will ensure a smooth and enjoyable texture in the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a chunkier texture, you can leave some of the butternut squash cubes slightly larger.
• To make the stew even creamier, stir in a splash of coconut milk before serving.
• Feel free to customize the spices to your taste preferences. Add a dash of cinnamon or turmeric for an extra layer of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Peanut and Squash Stew hot, accompanied by a side of fluffy white rice or crusty bread. The starch will help soak up the flavorful sauce and provide a satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl to showcase the creamy texture and vibrant orange color of the stew.