Split Pea-Squash Stew with Basil and Serrano

Split Pea-Squash Stew with Basil and Serrano
Photo by Dan Goldberg

Ingredients

  • 1 cup yellow split peas, rinsed and sorted for debris
  • 2 serrano chiles, halved, seeded, and thinly sliced
  • 1 piece ginger (2 in.), peeled and grated
  • 1 teaspoon sugar
  • 2 pounds butternut squash, peeled and cut into 1-in. cubes
  • 2 teaspoons salt
  • 2 teaspoons cumin seeds
  • + 4 more ingredients
    • 12 large fresh basil leaves, chopped
    • ¼ teaspoon ground turmeric
    • 6 tablespoons butter
    • 6 whole star anise

1. 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. 2. 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...

View full recipe at My Recipes

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