As anticipated, December has already decided to eat me for breakfast.
Sadly, as a result of running around teaching, cooking, and canapes sweatshop working, I haven’t had as much time to dedicate to this site. But so it goes. I hope you’ll forgive me in the New Year for my lack of attention.
The good news is, I’ve been creating new recipes left and right. So when the time finally comes for me to catch my breath, I’ll have plenty of treats for you. In the meantime, I hope you are swapping cookies, raising festive cocktails, and swallowing a lot of cheer.
I’ve been making a vegetarian version of this African Peanut Stew for years and it’s always the dish I turn to in the winter months when I’m tired and in need of nourishment. Perhaps if you are in danger of OD-ing on merriment, you’ll reach for a bowl of it too. The flavor base is like a curried peanut sauce and it’s perfect with sweet butternut squash and big jumbo shrimp.
What’s the best thing you’ve eaten so far at a holiday party? Let me know in the comments!
African Peanut Stew with Shrimp and Butternut Squash
Makes 4 – 6 servings
Serve alongside basmati rice tossed with some chopped cilantro and lime juice.
2 tablespoons olive oil
1 medium onion, diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
One 15-ounce can diced tomatoes
½ teaspoon salt
4 cups chicken, fish, or veggie stock
2 cups diced butternut squash
3 tablespoons smooth peanut butter
½ cup shelled edamame
2 cups chopped kale leaves, woody stems removed
3/4 pound shrimp, peeled and deveined, tail-on
1/4 cup cilantro leaves, chopped
Roasted peanuts (optional)
1. Heat the olive oil in a large Dutch oven over a medium flame. Add the onion and carrot and sauté until soft and translucent, about 5 minutes.
2. Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
3. Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until squash is just tender, about 10- minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add the edamame, kale, and shrimp and cook, covered, until the shrimp is just pink, about 5 minutes, stirring once or twice to make sure everything is submerged.
4. Taste for seasoning, ladle into bowls, and garnish with the cilantro and peanuts (if using).
This post is brought to you, along with many other fabulous squash recipes, as part of Food Network #FallFest. Check out the other participating sites below – and also the Pinterest Board!
Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash
Jeanette’s Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup
The Heritage Cook: Spaghetti Squash Two Ways
Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses
Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs
Red or Green?: Spicy Twice-Baked Stuffer Winter Squash
Devour: Rachael Ray’s Easy Pumpkin and Winter Squash Lasagna
Thursday Night Dinner: Butternut Squash Mac and Cheese
FN Dish: 5 Light Squash Recipes