RCI-VG.004.1327.001
Squash with Peanut
Squash with Peanut from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- two to three pounds summer Squash (cut into cubes) or zucchini (sliced)1 unit
- three cups shelled roasted peanuts; crushed or coarsely chopped1 unit
- 1 unit
- one teaspoon brown sugar or white sugar (optional)1 unit
Method
1
Heat oil in a large pan over medium-high heat until shimmering.
2
Add the cubed squash or sliced zucchini to the hot oil and stir frequently to ensure even cooking.
8 minutes
3
Once the squash begins to soften and develop light golden edges, add the crushed or coarsely chopped roasted peanuts to the pan.
4
Stir well to distribute the peanuts evenly throughout the squash, breaking up any large clumps.
3 minutes
5
Season with salt to taste and add sugar if desired for balance.
6
Cook for another 2-3 minutes, stirring gently, until the peanuts are warm and the squash is tender but still holds its shape.
3 minutes
7
Transfer to a serving dish and serve warm as a side dish or light main course.