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Guinean Peanut Sauce with Butternut Squash
Guinean Peanut Sauce with Butternut Squash
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Butternut squash in peanut garlic sauce over rice with traditional Okra sauce.
Ingredients:
  • salt, or to taste
  • 1 butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 0.5 cup natural peanut butter
  • 1 small tomato, chopped
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 large yellow onion, thickly sliced lengthwise
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons lemon juice
Instructions:
  • Cook the butternut squash in a saucepan filled with water until tender, for about 20 minutes. Reserve the cooking liquid after draining.
  • Mix the peanut butter, tomato, and warm water in a bowl, using your hands for an authentic touch or a food processor if preferred.
  • In a skillet over medium-high heat, warm the olive oil until shimmering. Sauté the onion slices for 2 minutes until they soften. Add the peanut butter mixture, minced garlic, bay leaf, black pepper, and approximately 1/2 teaspoon of salt. Stir well and bring the mixture to a boil.
  • Simmer the peanut sauce on low heat for 15 minutes, gradually adding reserved cooking liquid as necessary, until it reaches a thick soup-like consistency.
  • Combine the butternut squash and let it simmer for 15 more minutes. Mix in the lemon juice and adjust seasoning to taste.

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