Peanutty Stew for Fall

I made this last week for dinner and served it with some brown rice and BOTH of my kids loved it. It is super easy and reheats well.

Creamy Butternut Squash Stew

1 sweet potato, peeled and cubed
1 butternut squash, seeded, peeled and cubed
1 onion, diced
1 can chick peas, drained
2 heaping tablespoons creamy peanut butter
3 cups vegetable broth
Cumin
Cayenne Pepper

1. Cook the onion until it starts to soften.
2. Add cubed sweet potato, butternut squash, cumin and cayenne pepper (to your taste - I use about a tablespoon of cumin and about 2 teaspoons of cayenne pepper). Cook about 7 minutes until squash and sweet potato start to soften but not brown.
3. Combine 1 cup of vegetable broth with peanut butter and stir together. Add the broth mixture to the pan and stir together.
4. Add the remaining broth and bring to a boil. Cover. Turn down to low or medium low and let simmer for about 15 minutes.
5. Add the chick peas and cook for 5-10 minutes with the cover off. The stew should be thick and creamy.

You can serve this alone or over brown rice.