Black-Eyed Peas with Butternut Squash Recipe

Name: Black-Eyed Peas with Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (about 12 ounces) dried black-eyed peas; 3 tablespoons olive or canola oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole fennel seeds; 1 medium onion, chopped; 3 cloves garlic, finely chopped; 1/2 teaspoon finely chopped peeled fresh ginger; 1 fresh hot green chili, chopped; 4 tablespoons tomato puree; 1 1/2 teaspoons salt; 1/81/4 teaspoon cayenne pepper; 3/4 pound (2 1/2 cups) peeled and seeded butternut squash, cut into 1-inch pieces

Servings: persons

2 cups (about 12 ounces) dried black-eyed peas
3 tablespoons olive or canola oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
3 cloves garlic, finely chopped
1/2 teaspoon finely chopped peeled fresh ginger
1 fresh hot green chili, chopped
4 tablespoons tomato puree
1 1/2 teaspoons salt
1/81/4 teaspoon cayenne pepper
3/4 pound (2 1/2 cups) peeled and seeded butternut squash, cut into 1-inch pieces

1
Soak the black-eyed peas overnight in water that covers them well.
2
Drain.
3
Pour the oil into a heavy, largish pan and set over medium-high heat.
4
When hot, put in the cumin and fennel seeds.
5
Let them sizzle for 10 seconds and then add the onions.
6
Stir and fry until the onion pieces turn brown at the edges.
7
Add the garlic, ginger, and green chili.
8
Stir for a minute.
9
Add the tomato puree.
10
Stir for a minute.
11
Now put in the peas, salt, cayenne, squash, and 4 1/2 cups water.
12
Bring to a boil.
13
Cover partially, turn heat to low, and cook for about 1 hour or until peas are tender and the water is absorbed.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups (about 12 ounces) dried black-eyed peas, 3 tablespoons olive or canola oil, 1/2 teaspoon whole cumin seeds, 1/2 teaspoon whole fennel seeds, and more.

Yes, Black-Eyed Peas with Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black-Eyed Peas with Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions