Vegetarian

Peanut Squash Stew (June 20, 2021) - double batch is for Dinner.

Peanut Squash Stew (June 20, 2021) - double batch takes several minutes to prepare.

Peanut Squash Stew (June 20, 2021) - double batch takes several minutes to cook.

Peanut Squash Stew (June 20, 2021) - double batch makes 10 servings.

The ingredients for Peanut Squash Stew (June 20, 2021) - double batch are:

26 grams Garlic
2 tsp Cumin - ground (1 tsp)
20 grams Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g)
3 tsp Sea Salt (Kirkland; Fine Grain)
154 gram(s) Sweet Onion
975 grams Diced Tomatoes (Aylmer)
4 tsp Dried Chilli flakes
12 tsp Organic Coconut Palm Sugar (PurePalm)
252 gram(s) Natural Creamy Peanut Butter (Kirkland)
611 gram(s) Vegetable Broth; low sodium (WF)
960 gram(s) Butternut Squash (frozen - PC)
32 gram(s) Ginger Paste (Aki?s)
321 gram(s) Romano Beans (Unico)
399 gram(s) Romano Beans (No name) (1/2 cup)

Here is how you make Peanut Squash Stew (June 20, 2021) - double batch:

simmerServing Size:�5 servings around 330g each (last time was 337g)3 x 3502 x 300

The nutritional information for Peanut Squash Stew (June 20, 2021) - double batch is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 523.9

• Total Fat: 13.2 g
• Cholesterol: 0.0 mg
• Sodium: 696.4 mg
• Total Carbs: 45.9 g
• Dietary Fiber: 0.1 g
• Protein: 13.1 g

The dietary needs meet for Peanut Squash Stew (June 20, 2021) - double batch is Vegan