Baked butternut with spicy West African peanut sauce | Rainbow Cooking

Ingredients

• 1 tablespoon (15 ml) canola oil
• 1 onion, finely chopped
• 1 tablespoon (15 ml) peeled and grated fresh ginger
• 2 garlic cloves, finely chopped
• 1 teaspoons (5 ml) ground cumin
• 1 teaspoons (5 ml) ground coriander
• 1 teaspoon (5 ml) cinnamon
• ¼ teaspoon (1 ml) ground red pepper, or a whole chilli, finely chopped.
• 1 cup (250 ml) vegetable or chicken stock, or water
• 2 tablespoons (30 ml) tomato paste
• ¼ cup (60 ml) peanut butter (we prefer crunchy peanut butter)
• 1 teaspoon (5 ml) sugar
• ¼ teaspoon (1 ml) salt
• Lemon juice (optional)
• Fresh cilantro or coriander, chopped, to garnish
• One large butternut