Peanut-Squash Stew - Gluten Free Recipes

Ingredients

• 1 medium acorn squash - peeled, seeded, and cut into 1-inch-thick crescents
• 237 milliliters brown rice
• 2 Tbsps brown sugar
• 907 grams black-eyed peas, rinsed
• 1 Tbsp grated fresh ginger
• 3 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt
• 2 Tbsps peanut oil
• 2 Tbsps chopped roasted peanuts
• 1 small green serrano chili, finely chopped
• 118 milliliters smooth peanut butter
• 591 milliliters 28-ounce can tomato puree
• 946 milliliters vegetable broth
• 473 milliliters yellow onions, finely chopped (about