Kabocha Squash and Peanut Stew 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 1, 2018

Kabocha squash is especially velvety and flavorful, but you can substitute the more common butternut or even sweet potatoes here. Cut the peanut butter by up to half for a leaner dish.

To read the accompanying story, see: The best winter squash recipes reject the sweet and kick up the heat.

Make Ahead: The stew can be refrigerated for up to 5 days, or frozen for several months. From frozen, defrost in the refrigerator overnight; to reheat, do not bring to a rapid boil, because the stew may separate.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes about 7 cups

Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, chopped (1 1/2 to 2 cups)
  • 1 medium red bell pepper, seeded and cut into small dice (1 cup)
  • 1 medium green bell pepper, seeded and cut into small dice (1 cup)
  • 1 tablespoon tomato paste
  • One 2-inch piece fresh ginger root, peeled and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin seed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt, plus more as needed
  • 2 cups (10 ounces) peeled, cubed kabocha squash (from one 14- to 16-ounce 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 cilantro leaves, coarsely chopped, plus more for serving
  • 2 jalapeños (seeded or not), ground to a paste with the flat of a knife or mortar and pestle, for serving
  • 1/4 cup roasted salted peanuts, chopped, for serving

Directions

Heat the oil in a Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and bell peppers; cook for 5 to 8 minutes, until they have softened.

Add the tomato paste, ginger, garlic, cumin, coriander and salt; cook for about 1 minute, until the tomato paste darkens slightly and the spices become fragrant. Add the squash and stir to coat.

Pour in the broth and crushed tomatoes; increase the heat to high. Once the mixture begins to boil, reduce the heat to medium or medium-low (enough heat to maintain steady bubbles at the edges); cook, uncovered, for about 20 minutes, until the squash is so tender it breaks apart easily.

Thin the peanut butter by combining it with a ladleful of the stew in a medium bowl, stirring until smooth and pourable. Scrape the peanut butter mixture into the pot, and stir to combine. Add the cilantro leaves.

Use a potato masher to break up the squash (right in the pot), leaving some pieces intact for a chunky texture.

Serve with ground jalapeño paste, topped with the chopped peanuts and more cilantro leaves.

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Recipe Source

From food writer Joy Manning.

Tested by Kara Elder.

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