Active time
20 minutesTotal time
1 hour 30 minutesYield
6 servingsServing Size
1/6 recipeNutrition
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Ingredients
½ cup dry roasted, unsalted peanuts
2 tablespoons sesame seeds
1 ancho chiles
1 chiles de arbol (or guajillo or chipotle chiles)
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
3 tablespoons olive oil, divided
1 roma tomato, quartered
1 small white onion, sliced
1 teaspoon agave syrup or honey
¾ teaspoon salt, divided
1 cup water
2 medium winter squash (roughly 4 pounds total), seeds removed, sliced
¼ teaspoon pepper
Optional garnish: additional peanuts
Instructions
- Preheat the oven to 350°F. On a parchment- or foil-lined baking sheet, evenly spread out the peanuts, sesame seeds, ancho chiles, and chiles de arbol and toast for 5-8 minutes, until fragrant, but not burned. Once cool, brush the peanut and chile mixture into a medium pot and set aside.
- While the mixture toasts, combine the allspice, cloves, oregano, and cumin in a large mixing bowl.
- Raise the oven to 425°F. Add the onion slices and tomato quarters the mixing bowl of spices along with 2 tablespoons of the olive oil. Evenly spread out the coated onions and tomatoes onto the parchment-lined baking sheet. Roast for 10 minutes, then gently flip and roast for another 12 minutes.
- Add the roasted tomatoes and onions to the pot with the peanut and chile mixture, along with the agave, salt and water and bring to a boil. Reduce heat to low and let simmer, covered, for 30 minutes. Remove the sauce from heat, let cool for 10 minutes or so, and then add to a high-powered blender and blend until smooth.
- While the mixture is simmering, drizzle the remaining olive oil on a parchment-lined sheet pan and evenly distribute the squash slices in a single layer, tossing with your hands to make sure the pieces are evenly coated. Season with the pepper and remaining ¼ teaspoon salt. Roast at 425°F for 12 minutes, then flip squash and roast for another 8-15 minutes, until soft and golden.
- Spoon the sauce onto a serving dish, then nestle the squash slices on top. Garnish with a handful of peanuts and additional sauce, if desired.
An Oldways recipe, created in partnership with The Peanut Institute.
Nutrition
Nutrition per serving: Calories: 270Total Fat: 15g
Saturated Fat: 2g
Sodium: 300mg
Carbohydrate: 36g
Fiber: 7g
Total Sugar: 8g (Added Sugar: 1g)
Protein: 6g
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