Split Pea-Squash Stew With Basil And Serrano Recipe

Name: Split Pea-Squash Stew With Basil And Serrano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow split peas, rinsed and sorted for debris; 1/4 teaspoon ground turmeric; 2 pounds butternut squash, peeled and cut into 1-in. cubes; 2 teaspoons salt; 1 teaspoon sugar; 6 whole star anise; 6 tablespoons butter; 2 teaspoons cumin seeds; 1 piece ginger (2 in.), peeled and grated; 2 serrano chiles, halved, seeded, and thinly sliced; 12 large fresh basil leaves, chopped

Servings: persons

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

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 minutes.
3
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. Add ginger and chiles and cook, stirring constantly, another 2 minutes. Add basil. Stir to combine and cook until basil is wilted, about 30 seconds.
4
Serve stew hot, with the spiced butter poured over each serving. Or stir all the spiced butter into the pot of stew before serving.
5
Note: Nutritional analysis is per serving.

1927

kcal

Calories

205

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 1 cup yellow split peas, rinsed and sorted for debris, 1/4 teaspoon ground turmeric, 2 pounds butternut squash, peeled and cut into 1-in. cubes, 2 teaspoons salt, and more.

Yes, Split Pea-Squash Stew With Basil And Serrano falls under the Soups & Stews 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!

Split Pea-Squash Stew With Basil And Serrano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions