Ingredients:
1 tablespoon olive oil
1 medium yellow onions, diced
2 garlic cloves, minced
1 -2 minced hot chili peppers, to your taste, seeded and chopped
1 1/2 teaspoons peeled and grated fresh ginger
1/2 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 1/2 lbs winter squash, seeded, peeled, and cut into bite-size cubes ( about 3 1/2 cups, such as butternut or Buttercup)
1 1/2 cups water
1/4 cup creamy natural-style peanut butter
salt & freshly ground black pepper
1 1/2 cups frozen black-eyed peas, cooked, cooled or 1 (15 ounce) cans black-eyed peas, drained and rinsed
1/2 cup chopped unsalted dry roasted peanuts
Directions:
Heat the oil in a large saucepan over medium heat.
Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
Stir in the garlic, chiles, ginger, brown sugar, cinnamon, and cumin and cook for 1 minute.
Add the squash and stir to coat with the spices.
Add 1 1/4 cup of the water and salt and pepper to taste.
Bring to a boil, then reduce the heat to low.
Put the peanut butter in a small bowl and slowly add the remaining 1/4 cup water, stirring until smooth.
Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes.
Allow 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through.
Before serving, taste to adjust the seasonings.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.