Butternut Squash in Peanut Sauce

Begin by submerging the butternut squash in a saucepan filled with enough water to cover it. Heat the mixture over high heat until boiling, then continue to cook, covered, until the squash is tender and easily pierced with a fork, approximately 20 minutes. Remove from heat and set aside.

Next, combine the peanut butter, diced tomato, and warm water in a bowl. Traditionally, this mixture is mashed together using your hands, but you can also utilize a food processor to achieve the desired consistency.

In a separate pan, heat the olive oil over medium-high heat until it reaches its smoke point. Add sliced onions to the pan and cook for 2 minutes, stirring occasionally. Once the onions are translucent, add the peanut butter mixture, minced garlic, bay leaf, black pepper, and a pinch of salt. Stir everything together to combine, then bring the mixture to a rolling boil.

Gradually reduce the heat to low and let the peanut sauce simmer, adding any reserved cooking liquid as needed to achieve a thick, soup-like consistency. Allow the sauce to cook for 15 minutes, stirring occasionally.

Once the peanut sauce has reached the desired consistency, stir in the cooked butternut squash and continue to simmer for an additional 15 minutes. Add a squeeze of lemon juice and taste the sauce to adjust the seasoning as needed.