GUINEAN PEANUT SAUCE WITH BUTTERNUT SQUASH

Guinean Peanut Sauce with Butternut Squash image

This peanut butter and butternut squash recipe is from the village of Cansamange in Guinea-Bissau, West Africa. I learned it while I was in the Peace Corps; it quickly became my favorite dish! The authentic West African preparation requires squishing this by hand until the mixture is fairly uniform - a food processor also works. Serve over medium-grained rice. Okra sauce (folere) is a traditional accompaniment.

Provided by Anne-Marie

Categories Side Dish Vegetables Squash

Time 1h20m

Yield 4

Number Of Ingredients 11

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Ingredients

1 butternut squash - peeled, seeded, and cut into 2-inch cubes
½ 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
ground black pepper to taste
salt, or to taste
2 teaspoons lemon juice

Steps:

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.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 42.4 g, Fat 24 g, Fiber 8.3 g, Protein 11.4 g, SaturatedFat 3.4 g, Sodium 390.8 mg, Sugar 10.4 g