Split Pea-Squash Stew with Basil and Serrano

Name: Split Pea-Squash Stew with Basil and Serrano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps butter; 907 grams butternut squash, peeled and cut into 1-in. cubes; 2 teaspoons cumin seeds; 12 larges fresh basil leaves, chopped; 1 ginger (2 in.), peeled and grated; 0 teaspoons ground turmeric; 2 teaspoons salt; 2 serrano chiles, halved, seeded, and thinly sliced; 1 teaspoon sugar; 6 whole star anise; 237 milliliters yellow split peas, rinsed and sorted for debris

Split Pea-Squash Stew with Basil and Serrano might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 436 calories, 15g of protein, and 18g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sugar, butternut squash, serrano chiles, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your Autumn event.

Instructions

In a large pot, bring split peas, turmeric, and 4 cups water to a boil. Lower heat to a simmer, partially cover, and cook 15 minutes.

Ingredients you will need

Split Peas

Turmeric

Water

Equipment you will use

Pot

Add squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer, and cook uncovered, stirring occasionally, until squash is tender, about 15 minutes.

Ingredients you will need

Star Anise

Squash

Sugar

Salt

In a small frying pan, melt butter. When melted butter stops foaming on top, turn heat to high, add cumin seeds, and cook, stirring, until browned and fragrant, about 2 minutes.

Ingredients you will need

Cumin Seeds