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.
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 with 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. 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!
Kabocha Squash and Peanut Stew
Storage: Refrigerate
for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat and
do not let the stew come to a boil, as it may separate.
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Servings: 6 to
8
Total
time: 50 mins
Ingredients
·
1 tablespoon neutral oil, such as
canola or grapeseed
·
1 large yellow onion (12 ounces),
chopped
·
1 medium red bell pepper, cored,
seeded and cut into small dice (1 cup)
·
1 medium green bell pepper (I used orange bell pepper), cored,
seeded and cut into small dice (1 cup)
·
1 tablespoon tomato paste
·
One (2-inch) piece fresh ginger,
peeled and chopped
·
3 garlic cloves, minced or finely
grated
·
1 teaspoon cumin seeds
·
1 teaspoon ground coriander
·
1/4 teaspoon fine salt, plus more as
needed
·
2 cups (10 ounces) peeled, cubed
kabocha squash (from one 14- to 16-ounce squash)(I used butternut squash)
·
4 cups chicken or vegetable broth,
preferably no-salt-added
·
One (14.5-ounce) can crushed
tomatoes, with their juices
·
1/2 cup creamy peanut butter
·
1/2 cup fresh cilantro leaves, coarsely
chopped, plus more for serving
·
2 jalapeños (seeded or not), ground
to a paste with the flat side of a knife or mortar and pestle, for serving
·
1/4 cup roasted salted peanuts,
chopped, for serving
Steps
1. In a Dutch
oven over medium-high heat, heat the oil until shimmering. Add the onion and
bell peppers, and cook, stirring occasionally, until softened, 5 to 8 minutes.
2. Add the
tomato paste, ginger, garlic, cumin, coriander and salt, and cook until the mixture
is aromatic and the tomato paste darkens slightly, about 1 minute. Add the
squash and stir to coat.
3. Add the
broth and crushed tomatoes, increase the heat to high and bring to a boil.
Reduce the heat to medium or medium-low — enough heat to maintain a simmer —
and cook, uncovered, until the squash is so tender it breaks apart easily,
about 20 minutes,
4. In a medium
bowl, thin the peanut butter with a ladleful of the stew, stirring until smooth
and pourable. Scrape the peanut butter mixture into the pot, and stir to
combine. Add the cilantro leaves.
5. Use a potato
masher to break up the squash, leaving some pieces intact for a chunky texture.
6. Serve with the jalapeño paste, chopped peanuts and more cilantro leaves.
