This is my Autumn version of African peanut stew. I use leftover Thanksgiving turkey and swap the sweet potatoes for butternut squash. If you don't have cooked turkey, see my notes for using fresh turkey instead.
In a large Dutch oven or stock pot, heat coconut oil on medium high heat.
Add the onions and cook alone for about 5-10 minutes.
When the onions are translucent, add the ginger, garlic and peppers. Cook until the peppers start to soften and the onions are golden brown.
Mix in the cinnamon and paprika, then add the tomatoes, peanut butter, and stock. Stir to combine.
Add the butternut squash and bring to a boil. Once boiling reduce the stew to a simmer and cook until squash is cooked and beginning to break down, about 20-30 minutes. Or if you prefer, cook longer until the squash has broken down into the sauce.
Turn down heat to low and add cooked turkey. When the turkey is warm, season with salt and pepper to taste.
Serve over rice with cilantro or scallions.
This recipe is great leftover! Like most stews, the flavor gets better with age.
Need a quick dinner? Freeze the stew for later. Great for easy lunches too!
If you don't have cooked turkey, you can use a couple of diced turkey tenderloins or a pound of ground turkey. Brown the meat with the coconut oil, then set aside, leaving behind the oil and juices for cooking the vegetables. Add the turkey back in at the the end of the recipe as stated.
Looking for a vegetarian or vegan version? Swap the chicken stock for veggie broth and use a couple cans of chickpeas instead.
It's always a good idea to wear gloves when handling hot peppers!
Leftover pumpkins? That's a 1:1 swap for butternut squash.