Rating: 3.95 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary test

prep:
25 mins
cook:
55 mins
total:
80 mins
Servings:
4
Yield:
6 cups
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.

    Advertisement
  • Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.

  • Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.

  • Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.

  • Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

Cook's Note

Serve with Guinean Okra Sauce.

Nutrition Facts

396 calories; protein 11.4g; carbohydrates 42.4g; fat 24g; sodium 390.8mg. Full Nutrition
Advertisement

Reviews (17)

Most helpful positive review

Rating: 4 stars
03/29/2011
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
02/28/2011
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! Read More
(7)
20 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
03/29/2011
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! Read More
(10)
Rating: 5 stars
02/24/2011
Great comfort food! Good combination of flavors! Read More
(9)
Rating: 3 stars
02/28/2011
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! Read More
(7)
Advertisement
Rating: 5 stars
02/05/2013
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. Read More
(6)
Rating: 4 stars
05/25/2011
Yummy. Read More
(2)
Rating: 5 stars
07/12/2012
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!!!! Read More
(2)
Advertisement
Rating: 5 stars
09/27/2012
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! Read More
(1)
Rating: 5 stars
10/25/2013
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! Read More
(1)
Rating: 5 stars
11/19/2012
Delicious! Reminded me of ground nut stew. Toss some tabasco or sriracha on to give it a kick. Read More
(1)