½        cup olive oil

1          medium onion, diced

½        cup minced garlic

½        cup minced ginger

½        tablespoon black pepper

2          to 3 pounds winter squash (butternut or acorn), peeled, cubed

1          quart tomato juice

1          can (20 ounces) diced tomatoes

½        tablespoon salt

1          medium bunch cilantro, stems removed, chopped

1          cup plain peanut butter

cooked white rice


In large sauté pan, heat olive oil. Add onions, garlic, ginger, pepper and squash until ingredients start to soften, about 10 minutes.

Add tomato juice, tomatoes and salt.

Simmer until squash is tender when pierced with the tip of a sharp knife, about 5 minutes. Add cilantro, then peanut butter and mix well.

Simmer until thickened, about 10 minutes.

It should be the consistency of a thick stew.

For each serving, put a small portion of rice in a large soup bowl, then add stew. Makes 4 main dish servings.