Winter Squash

Winter Squash, Cabbage & Peanut Butter Stew

1 tablespoon olive oil
2 cups onion, chopped (or leeks)
2 to 3 cloves garlic, minced
3 cups winter squash, peeled, chopped
2 cups cabbage, chopped
cayenne pepper to taste
3 cups tomato juice or pureed tomatoes
1 cup apple juice
1 to 2 teaspoons gingerroot, peeled, minced
1 to 2 cups green beans
1/2 cup peanut butter

In large skillet, sauté onion and garlic in oil until translucent. Add squash, cabbage and cayenne pepper and sauté until flavors are mixed. Add tomato juice, apple juice and gingerroot. Cover and simmer until squash is tender, about 20 minutes. Add green beans and simmer 5 minutes more. Stir in peanut butter and simmer at very low heat until ready to serve.

Serve over rice and top with chopped green onions, parsley, cilantro, peaches or other fruit, crushed peanuts or flaked coconut.

Serves 6.

Adapted from “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, 2005.

<< Potato Soup | Main | From the "Kids' Corner" - Cheesy Kohlrabi >>