Ingredients:
1.5 tsp peanut oil
4 cups (1/2-in. cubed) peeled butternut squash
1 cup chopped onion
2 tbsp. minced garlic (6 cloves)
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
4 cups fat-free, less-sodium chicken broth
3/4 cup reduced-fat creamy peanut butter
2 tbsp. tomato paste
1/2 tsp. crushed red pepper
1/4 cup chopped fresh cilantro
Directions:
1. Heat oil in a large skillet pan over medium-high heat.
Add squash and next 5 ingredients (through coriander); saute
5 minutes or until onion is tender. Add broth, peanut butter,
tomato paste, and pepper, stirring well to combine; bring to a
boil. Reduce heat; simmer, uncovered, 10 minutes or until
the squash is tender. Sprinkle with cilanto.
Yield 6 servings. (serving size 1 cup)
Nutritional Information:
Calories 264; Fat 11.2 g; Protein 11.3g; Carb 34.6g; Fiber 6.4 g; Sodium 621 mg