Senegalese Okra Stew

• 2 tablespoons vegetable oil
• 1 small sweet onion, sliced
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 habanero, seeded and minced
• 1 tablespoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 1/2 cups 1/2-inch cubed butternut squash
• Salt
• 3 1/2 cups low-sodium vegetable broth
• 3/4 pound okra, trimmed and sliced crosswise 3/4 inch thick
• 1/4 cup cashew butter
• Cilantro leaves, for garnish

1. In a large, heavy pot, heat the oil.
2. Add the onion, ginger and garlic and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes.
3. Add the habanero, cumin and turmeric and cook, stirring, for 2 minutes.
4. Add the squash, season with salt and cook, stirring, until the squash is coated with the seasonings in the pan.
5. Add 3 cups of the broth and bring to a boil.
6. Simmer over moderately low heat, stirring occasionally, until the squash is nearly tender, 5 to 6 minutes.
7. Stir in the okra and cook until tender, about 3 minutes.
8. In a bowl, whisk the cashew butter with the remaining 1/2 cup of broth.
9. Stir the mixture into the stew and simmer for 5 minutes.
10. Serve the stew in deep bowls, garnished with cilantro.

vegetable oil, sweet onion, fresh ginger, garlic, habanero, ground cumin, ground turmeric, butternut squash, salt, vegetable broth, okra, cashew butter, cilantro

Taken from www.foodandwine.com/recipes/senegalese-okra-stew (may not work)