Kabocha Squash and Peanut Stew

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4.1 (37)

By Joy Manning

This warming stew of kabocha squash and peanuts — aromatic with ginger and spices — is flavorful and filling. For a leaner dish, chopped the peanut food by up to half.

From nutrient writer Joy Manning.

Ingredients

measuring cup

Servings: 6-8 (makes astir 7 cups)

  • 1 tablespoonful neutral oil, specified arsenic canola oregon grapeseed
  • 1 ample yellowish bulb (12 ounces), chopped
  • 1 mean reddish doorbell pepper, cored, seeded and chopped into tiny dice (1 cup)
  • 1 mean greenish doorbell pepper, cored, seeded and chopped into tiny dice (1 cup)
  • 1 tablespoonful herb paste
  • One (2-inch) portion caller ginger, peeled and chopped
  • 3 ail cloves, minced oregon finely grated
  • 1 spoon cumin seeds
  • 1 spoon crushed coriander
  • 1/4 spoon good salt, positive much arsenic needed
  • 2 cups (10 ounces) peeled, cubed kabocha squash (from 1 14- to 16-ounce squash)
  • 4 cups chickenhearted orvegetable broth, preferably no-salt-added
  • One (14.5-ounce) tin crushed tomatoes, with their juices
  • 1/2 cupful creamy peanut butter
  • 1/2 cupful caller cilantro leaves, coarsely chopped, positive much for serving
  • 2 jalapeños (seeded oregon not), crushed to a paste with the level broadside of a weapon oregon mortar and pestle, for serving
  • 1/4 cupful roasted salted peanuts, chopped, for serving

Nutritional Facts

Per serving (based connected 8, utilizing chickenhearted broth)

  • Calories

    170

  • Fat

    10 g

  • Saturated Fat

    2 g

  • Carbohydrates

    17 g

  • Sodium

    280 mg

  • Protein

    7 g

  • Fiber

    4 g

  • Sugar

    8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Joy Manning.

Tested by Kara Elder.

Published October 31, 2018

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Updated March 16, 2026

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