"This peanut butter and butternut squash recipe is from the village of Cansamange in Guinea-Bissau, West Africa. I learned it while I was in the Peace Corps; it quickly became my favorite dish! The authentic West African preparation requires squishing this by hand until the mixture is fairly uniform - a food processor also works. Serve over medium-grained rice. Okra sauce (folere) is a traditional accompaniment." — Anne-Marie
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butternut squash - peeled, seeded, and cut into 2-inch cubes
natural peanut butter
yellow onion, thickly sliced lengthwise
ground black pepper to taste
salt, or to taste
A creamy, subtle-flavored dish. DO NOT USE REGULAR PEANUT BUTTER- the sugar will ruin it! The tomato and squash provide naturally sweet undertones, while the garlic, onion and bay leaf infuse the sauce with a savory flavor. I was intrigued by this recipe, and thankfully all 10 of us enjoyed it =) Not to tamper with the "traditional flavor... but I enjoyed this with hot sauce, and imagine that a minced jalapeno sauteed with the onions, or perhaps some red pepper flakes, could add a lot to this dish. Oh, and some chopped cilantro would be excellent too. Thanks for sharing, Anne-Marie!
This was only ok. I had planned on making something else when I came across this recipe. I had baked the squash completely. I was unsure about how much the 2" cube should have been cooked anyway. I didn't have natural peanut butter and I used regular peanut butter. That could have made it a little on the sweet side. I combined the garlic, salt, and peanut butter sauce all together. I think I liked it more than my boyfriend did. Thanx for posting this interesting/unique recipe!
Great comfort food! Good combination of flavors!
This was really good! Instead of boiling the butternut squash which makes you lose a lot of the vitamins in the water, I put it on a cookie sheet in the oven with a little olive oil mixed in at 475 degrees for 20-25 minutes. I followed the rest of the recipe exactly. I served it with quinoa.
I searched this site for just the ingredients I happened to have on hand, and I made Guinean Peanut Sauce with Butternut Squash with folete sauce. (Yes, I always have frozen okra on hand.) It was easy and fast, and it tastes like home. I love it!!!!
Delicious! Reminded me of ground nut stew. Toss some tabasco or sriracha on to give it a kick.
What a delicious, filling, and healthy dish! Truly is pure comfort food. I served this over brown rice with greens sauteed with olive oil, sliced mushrooms, and garlic with a splash of soy sauce and rice vinegar. So yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Guinean Peanut Sauce with Butternut Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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