Spicy Peanut Squash with Chickpeas | Recipe Wisdom

Ingredients

• 0.66 cup (120 g) dried chickpeas, or one 1 oz (430 g) can chickpeas
• 3 lb (910 g) to 1.4-kg butternut squash
• 1 tbsp vegetable oil
• 1 medium onion, cut into ½-in/12-mm pieces
• 6 garlic cloves, smashed and minced
• 2 tsp kosher salt
• ½ tsp ground cumin
• 2 tbsp crushed chile de árbol
• 2 tsp Sriracha sauce
• ¼ tsp freshly ground black pepper
• 4 cups (960 ml) Vegetable Stock
• 1 cup (260 g) smooth peanut butter
• ½ cup (120 ml) heavy cream (optional)
• ¼ cup (60 ml) freshly squeezed lime juice
• ¼ cup (15 g) chopped fresh cilantro
• 2 scallions, white and green parts, minced for garnish
• ½ cup (65 g) chopped, salted, roasted peanuts for garnish