Contributed by (Recipe adapted from “Wuthering Bites” at www.wutheringbites.com)

Ingredients

2 lbs sugar Pumpkin
2 Tbs Peanut oil
2 Carrots, peeled and chopped
1 1/2 C chopped Onion
1 tsp ground Coriander
1/4 tsp ground Cloves
1/2 tsp dried Thyme
1 tsp ground Cumin
1 tsp Chili powder
1 1/4 tsp Salt
Freshly ground Black pepper
1 14.5 oz. can peeled and diced Tomatoes
14.5 oz. Vegetable stock
1/4 C unsalted roasted Peanuts, coarsely chopped

Instructions

Halve and scrape out seeds of pumpkin. Cut large chunks so that it will be easy to remove flesh from the rind after it is cooked. Bring 2 inches of water to a boil in a large saucepan. Place pumpkin in a large steam basket and place over boiling water. Cover and steam for 20 to 30 minutes, or until pumpkin is tender. Add water to pan if needed during cooking time. When pumpkin is cool enough to handle, scrape flesh from rind and discard rind. Chop into 1-inch pieces and set aside.

Heat oil over medium heat in a 6 quart, heavy-bottomed pan. Add carrot and onion and sauté until onion is translucent, about 5 minutes. Stir in coriander, cloves, thyme, cumin, chili powder, salt and pepper. Add tomatoes and stock and bring to a boil. Reduce heat and simmer for 15 minutes to allow flavors to combine. Stir in cooked squash and half of the peanuts and simmer for 10 more minutes. Taste stew and adjust seasonings if necessary. Serve in individual bowls topped with remaining peanuts. Serves 4.

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