This recipe come from the greatest brew pub ever - The Great Dane in Madison, WI. In addition to great beer, this pub makes some kick-butt food. This is one of my favortie ways to use butternut squash!
3 tbsp olive oil
1 medium onion (diced)
2 tbsp minced garlic
2 tbsp minced ginger
1/2 tablespoon black pepper
2 to 3 pounds winter squash (butternut or acorn), peeled, cubed
2-3 cups tomato juice and/or broth
2.5 cups diced tomatoes
1/2 tablespoons salt
1 medium bunch of cilantro, stems removed, chopped
1 cup plain peanut butter
cooked white rice
In a large sauté pan, heat olive oil. Add onions, garlic, ginger, pepper and squash. Sauté until ingredients start to soften, about 10 minutes. Add tomato juice/broth, tomatoes and salt. Simmer until squash is tender when pierced with the tip of a sharp knife, about 15 minutes. Add cilantro, then peanut butter and mix well. Simmer until thickened, about 10 minutes. It should be the consistency of a thick stew. For each serving, put a small portion of rice in a large bowl, and then add stew. Makes 4 main dish servings.