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Split Pea-Squash Stew with Basil and Serrano Pepper

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 45 min
  • $
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 2 pounds butternut squash, peeled, seeded, cut into cubes
  • 2 inch fresh ginger, grated
  • 2 serrano pepper, sliced
  • 3 tablespoons fresh basil leaves, chopped
  • 1 cup yellow split peas
  • 1/4 teaspoon turmeric
  • 2 teaspoon sea salt
  • 1 teaspoon sugar
  • 6 star anise pods
  • 6 tablespoon unsalted butter
  • 2 teaspoon cumin seeds

Directions

Prep: 1. Peel, seed and cut squash into 1 inch cubes. 2. Grate ginger. 3. Halve, seed and thinly slice serrano peppers. 4. Chop basil leaves. Make: 1. In pot, bring split peas, turmeric and 4 cups water to boil. Lower heat to a simmer, cook uncovered, stirring occasionally for 15 minutes. 2. Add squash, salt, sugar, and star anise. Bring to a boil, lower heat to simmer and cook for about 15 minutes, until squash is tender. 3. Meanwhile, in a frying pan, melt butter. When it stops foaming, turn heat to high, add cumin seeds, and cook, stirring until browned, about 2 minutes. 4. Add ginger and peppers and cook, while stirring for 2 minutes. 5. Add basil and cook for another 30 seconds, until wilted. 6. Serve stew hot, with spiced butter poured over each serving, or stir butter into stew before serving.

Notes

If you can't find serrano peppers, substitute with 2 jalapeƱos!

Goes great with these recipes

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