Peanut-Squash Stew

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1 cup brown rice

2 tablespoons peanut oil

2 yellow onions, finely chopped (about 2 cups)

1 tablespoon grated fresh ginger

1 small green serrano chili, finely chopped

3 cloves garlic, finely chopped

2 teaspoons kosher salt

1 teaspoon ground cumin

4 cups vegetable broth

1 28-ounce can tomato puree (2 1/2 cups)

1/2 cup smooth peanut butter

1 medium acorn squash - peeled, seeded, and cut into 1-inch-thick crescents

2 tablespoons brown sugar

2 16-ounce cans black-eyed peas, rinsed

1 cooked chicken breast, shredded (optional)

2 tablespoons chopped roasted peanuts

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