African Peanut Stew

This is traditionally made with sweet potatoes, but I love using butternut squash instead.
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1 butternut squash
1/2 cup nut butter
1 jar tomatoes
1 red bell pepper, chopped (I chop and freeze my peppers all summer)
1 onion, diced
1 tbsp olive oil
Other Ingredients
3 garlic cloves, minced
1 tsp cumin
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/8 tsp ground cloves
2 cups water or broth/stock
Chopped spinach, kale, or Swiss chard
Slice squash in half lengthwise and roast in a 425 degree oven cut-side down on a baking sheet for 35-40 minutes. Let cool and scoop out seeds. Peel and dice. The squash can be cooked in the microwave cut-side down on a plate for 7 minutes or you could cook it on a trivet in a pressure cooker for 5 minutes with 1 cup water.
Heat the oil in a large Dutch oven. Add the onion and sauté till the onion is translucent. Add the spices and stir a few minutes. Add all the remaining ingredients but the spinach and bring to a boil. Turn down to simmer and place lid on the pan. Simmer for 35-45 minutes. Taste and adjust seasonings. Stir in chopped spinach and serve.
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