Prep 10 mins
Cook 20 mins
Posted for Zaar World Tour. This recipe comes from Chad, in Africa. I would REALLY not make the sugar optional. :)
- 1 tablespoon vegetable oil
- 2 lbs yellow squash
- 1 1⁄2 cups roasted peanuts, coarsely chopped
- 1⁄2-1 teaspoon salt
- 1 teaspoon brown sugar
- Heat oil in a large skillet and cook squash until it becomes tender; stirring often.
- Add peanuts, salt and sugar. Reduce heat to low and simmer until the flavors have mingled, about 5 minutes. Serve hot.
I truly loved this! The combination of peanuts and squash was not something I'd thought of before, but it was really good. The brown sugar complements the saltiness of the peanuts, so I'd definitely use it, even though it said optional in my directions....funny, not showing that now! I'm hoping I'll have lots of squash from my garden this year so I can enjoy this recipe some more! Made for photo tag!
This was very good, I liked the combination of squash and peanuts - sort of soft and then the cruch. I liked the addition of the brown sugar, I think squash needs that little hint of sweetness. Made for ZWT4.
I thought this was good, but Mr B thoght it was very good! We liked the contrast of the soft squash with the crunchy peanuts. I note the brown sugar is an optional ingredient, but the sugar adds an interesting caramalised effect, which I think would be a shame to miss. So I strongly recommend adding this optional ingredient. Just take care it doesn't 'catch' at the end of the cooking.