Peanut and Butternut Squash Stew

Ingredients

This adaptation of the African Peanut and Squash Stew stays true to the original concept but incorporates the specific flavors and ingredients found in the cuisine of Eswatini. The use of butternut squash adds a touch of sweetness and creaminess to the stew, enhancing its overall flavor profile. Additionally, the spices and seasonings are adjusted to align with the traditional flavors of Eswatini. We alse have the original recipe for Peanut and Squash Stew, so you can check it out.

• 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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 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) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240g) peanut butter 1 cup (240g) 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 kcal / 1590 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 0.8g

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 turn golden brown.
2. 2.
   Stir in the ground cumin, ground coriander, paprika, turmeric, and cayenne pepper (if using). Cook for an additional minute to release the flavors.
3. 3.
   Add the cubed butternut squash to the pot and stir well to coat it with the spices. Cook for 5 minutes, allowing the squash to slightly soften.
4. 4.
   Pour in the vegetable broth and coconut milk, and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 15-20 minutes, or until the butternut squash is tender.
5. 5.
   In a separate bowl, whisk together the peanut butter with a ladleful of the hot stew broth until smooth. This will prevent the peanut butter from clumping when added to the stew.
6. 6.
   Gradually add the peanut butter mixture to the pot, stirring well to incorporate it into the stew. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Season with salt and pepper to taste. If desired, adjust the consistency of the stew by adding more vegetable broth or coconut milk.
8. 8.
   Serve the Peanut and Butternut Squash Stew hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Butternut Squash — Make sure to peel and seed the butternut squash before cutting it into cubes. This will ensure a smooth and enjoyable texture in the stew.
• Peanut Butter — Opt for natural peanut butter without added sugars or oils for a healthier and more authentic taste.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a smoother consistency, use an immersion blender to partially blend the stew before adding the peanut butter.
• Garnish the stew with roasted peanuts for added crunch and flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Peanut and Butternut Squash Stew in deep bowls, accompanied by steamed rice or crusty bread. The stew can also be enjoyed on its own as a comforting and filling meal.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the stew before serving. The vibrant green color will add a pop of freshness to the dish.