{"id":139229,"date":"2025-03-17T08:52:04","date_gmt":"2025-03-17T08:52:04","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/squash-and-peanut-stew-for-a-chilly-night\/"},"modified":"2025-03-17T08:52:04","modified_gmt":"2025-03-17T08:52:04","slug":"squash-and-peanut-stew-for-a-chilly-night","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=139229","title":{"rendered":"Squash and Peanut Stew For A Chilly Night"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

I don’t know about you, but I love to find new recipes that I can almost taste just reading them. That happened when I saw this one for a lovely began stew that’s based on winter squash, onions, bell peppers, tomatoes and peanut butter. Although I’m not a big fan of cumin (so I used far less than the recipe calls for) I knew that it was a necessary component of the big flavors that this dish brings to the bowl.<\/p>\n

This Washington Post recipe by food writer Joy Manning as given to us by Washington Post writer G Daniela Galarza is a tribute to President Jimmy Carter, the peanut farmer who was our President when times were a bit simpler. Daniela calls it “a squash and peanut stew: packed
\nwith vegetables, seasoned with warm spices and easy to adapt.” I know the adapt part is correct because I swapped out the kabocha squash for butternut squash and I changed the spices a bit, too.\u00a0 I love the ginger especially…it adds a lot of oomph. Sweetie loved this (which is huge for a guy who wants meat in every meal) and said it was surprisingly filling…and to keep the recipe on rotation!<\/p>\n

<\/a><\/div>\n

Kabocha Squash and Peanut Stew<\/span><\/p>\n

Storage:<\/span><\/strong> Refrigerate
\nfor up to 4 days, or freeze for up to 3 months. Reheat gently over low heat and
\ndo not let the stew come to a boil, as it may separate.<\/p>\n\n\n\n\n\n
\n

<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

<\/span><\/a><\/span><\/p>\n<\/td>\n<\/tr>\n

\n <\/tr>\n<\/tbody>\n<\/table>\n

Servings:<\/span><\/strong> 6 to
\n8
Total
\ntime:<\/span><\/strong> 50 mins<\/p>\n

Ingredients<\/span><\/strong><\/h4>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 tablespoon neutral oil, such as
\ncanola or grapeseed<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 large yellow onion (12 ounces),
\nchopped<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 medium red bell pepper, cored,
\nseeded and cut into small dice (1 cup)<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 medium green bell pepper (I used orange bell pepper<\/i>), cored,
\nseeded and cut into small dice (1 cup)<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 tablespoon tomato paste<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>One (2-inch) piece fresh ginger,
\npeeled and chopped<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>3 garlic cloves, minced or finely
\ngrated<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 teaspoon cumin seeds<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1 teaspoon ground coriander<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1\/4 teaspoon fine salt, plus more as
\nneeded<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>2 cups (10 ounces) peeled, cubed
\nkabocha squash (from one 14- to 16-ounce squash)(I used butternut squash<\/i>)<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>4 cups chicken or vegetable broth,
\npreferably no-salt-added<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>One (14.5-ounce) can crushed
\ntomatoes, with their juices<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1\/2 cup creamy peanut butter<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1\/2 cup fresh cilantro leaves, coarsely
\nchopped, plus more for serving<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>2 jalape\u00f1os (seeded or not), ground
\nto a paste with the flat side of a knife or mortar and pestle, for serving<\/span><\/p>\n

\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\n<\/span><\/span>1\/4 cup roasted salted peanuts,
\nchopped, for serving<\/span><\/p>\n

Steps<\/span><\/strong><\/h4>\n

1. <\/span><\/strong>In a Dutch
\noven over medium-high heat, heat the oil until shimmering. Add the onion and
\nbell peppers, and cook, stirring occasionally, until softened, 5 to 8 minutes.<\/p>\n

2. <\/span><\/strong>Add the
\ntomato paste, ginger, garlic, cumin, coriander and salt, and cook until the mixture
\nis aromatic and the tomato paste darkens slightly, about 1 minute. Add the
\nsquash and stir to coat.<\/p>\n

3. <\/span><\/strong>Add the
\nbroth and crushed tomatoes, increase the heat to high and bring to a boil.
\nReduce the heat to medium or medium-low \u2014 enough heat to maintain a simmer \u2014
\nand cook, uncovered, until the squash is so tender it breaks apart easily,
\nabout 20 minutes,<\/p>\n

4. <\/span><\/strong>In a medium
\nbowl, thin the peanut butter with a ladleful of the stew, stirring until smooth
\nand pourable. Scrape the peanut butter mixture into the pot, and stir to
\ncombine. Add the cilantro leaves.<\/p>\n

5. <\/span><\/strong>Use a potato
\nmasher to break up the squash, leaving some pieces intact for a chunky texture.<\/p>\n

6. <\/span><\/strong>Serve
\nwith the jalape\u00f1o paste, chopped peanuts and more cilantro leaves.<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

I don’t know about you, but I love to find new recipes that I can almost taste just reading them. That happened when I saw this one for a lovely began stew that’s based on winter squash, onions, bell peppers, tomatoes and peanut butter. 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