Peanut and Butternut Squash Stew Recipe

Name: Peanut and Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil; 1 medium onion (diced); ½ cup minced garlic; ½ cup minced ginger; ½ tablespoon black pepper; ¼ teaspoon crushed red pepper flakes; 2 -3 lbs winter squash, peeled, cubed (butternut or acorn); 1 quart vegetable juice; 1 (20 ounce) can diced tomatoes; ½ tablespoon salt; 1 medium bunch cilantro, chopped; 1 cup creamy peanut butter; cooked rice

Servings: persons

½ cup olive oil
1 medium onion (diced)
½ cup minced garlic
½ cup minced ginger
½ tablespoon black pepper
¼ teaspoon crushed red pepper flakes
2 -3 lbs winter squash, peeled, cubed (butternut or acorn)
1 quart vegetable juice
1 (20 ounce) can diced tomatoes
½ tablespoon salt
1 medium bunch cilantro, chopped
1 cup creamy peanut butter
cooked rice

1
In a large pot, heat olive oil.
2
Add onions, garlic, ginger, pepper and squash.
3
Saute until ingredients start to soften.
4
Add vegetable juice, tomatoes, salt, pepper and crushed red pepper.
5
Simmer until squash is tender.
6
Add cilantro and peanut butter and simmer until thickened, about 10 minutes.
7
It should be the consistency of a thick stew.
8
If you want a smooth soup, you can puree the stew in batches until smooth.
9
For each serving, put a small portion of rice in a large bowl, and then add stew.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup olive oil, 1 medium onion (diced), ½ cup minced garlic, ½ cup minced ginger, and more.

Yes, Peanut and Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut and Butternut Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions