Inner Warmth Peanut Stew

November 23, 2015

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

 

Preparation

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.

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