As winter gets closer I start thinking about warmer, filling foods. Our vegan peanut squash stew is our answer to the winter blues.
When I first made this stew I knew it was going to be a winner, filling, warming, and easy to make, it’s a festive recipe that’s perfect whenever it starts to get cold.
Heat the oil in a skillet on medium heat and cook the onions for around 15 minutes.
Add the ginger, chili, garlic, salt, and cumin and cook for a further 5 minutes while stirring occasionally to prevent from burning.
Add the broth, tomato puree, peanut butter, acorn squash and sugar. Cook for around 30 minutes until the squash is tender.
Add the black eyed peas and continue cooking for a further 5 minutes. You can add a protein here if you wish,