Recipe by Anne-Marie
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!!!!
It was really good! Don't be turned off by the ingredients. My three kids saw what I was making and were very hesitant to try to eat the dish but they liked it. I followed the baking instructions for the squash provided by another reviewer. We ate it with sriracha. Super yummy!
Loved this kicked up a bit with thai chili sauce
* 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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make maple syrup- and dark rum-glazed butternut squash.
See how to make light and crispy squash cakes.
See how to make surprisingly simple squash ravioli.