Guinean Peanut Sauce with Butternut Squash
Guinean Peanut Sauce with Butternut Squash might be a good recipe to expand your sauce repertoire. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 239 calories, 7g of protein, and 16g of fat per serving. This recipe serves 6. For 55 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Allrecipes. Head to the store and pick up bay leaf, peanut butter, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. 31 person were glad they tried this recipe. With a spoonacular score of 93%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Glazed Butternut Squash in Thai Peanut Butter Sauce, Butternut Squash And Couscous Patties With Coconut Peanut Sauce, and Butternut Squash-Peanut Soup.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 55 minutes
Ingredients:
1 bay leaf
1 butternut squash - peeled, seeded, and cut into 2-inch cubes
2 cloves garlic, minced
ground black pepper to taste
2 teaspoons lemon juice
2 tablespoons olive oil
1/2 cup natural peanut butter
salt, or to taste
1 small tomato, chopped
1 cup warm water
1 large yellow onion, thickly sliced lengthwise
Equipment:
sauce pan
food processor
bowl
frying pan
Cooking instruction summary:
Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid. Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too. Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil. Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup. Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning. Kitchen-Friendly View
Step by step:
1. Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes.
2. Drain, reserving the cooking liquid.
3. Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
4. Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes.
5. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
6. Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
7. Stir in the butternut squash and simmer for an additional 15 minutes.
8. Add the lemon juice, and taste to adjust the seasoning.
Nutrition Information:
covered percent of daily need
