I had a small butternut squash, giant white turnips, a small head of broccoli from my veg box and some frozen spinach, so I thought I might use some of that veg to make a warming rich stew to take the edge off the chill and damp. This peanut stew did the trick and there are some leftovers for the freezer and the other half of the small squash was used for lentil, ginger, squash soup. If you like a bit of spice and heat, this rich stew is for you. Here is what I did.

I chopped up half a small butternut squash (maybe 300g) and two giant white radishes (maybe 200g) and tossed them in oil and about a teaspoon of curry powder. I roasted the radishes for about 15 mins at 400C/200F and the squash at the same temp for 25 mins or so.

In my mini food processor I pulsed a small red onion and about a thumb of fresh ginger. I sautéed that in a big pot with some oil and one dried small red chilli for about 5-8 mins. I added 2 tbsp of tomato paste and 1 tbsp of berbere powder (feel free to add more or any other spice mix you like) and stir for a minute. Add 3/4c of crunchy peanut butter (I like crunchy, but smooth is also fine), 1 cup of canned tomatoes, and 4 cups of veg stock. Bring to a boil and stir until everything is smooth and combined. Add all the remaining veg and let simmer very gently for another 20 mins. Tofu or beans would also be super nice in this. Serve with rice.