Name: Roasted Squash and Split Pea Stew Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Vegetarian
Ingredients: 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 yellow onion, diced; 2 garlic cloves, finely chopped; 1 (1-inch) piece ginger, peeled and finely chopped; 1 teaspoon turmeric powder; 1 teaspoon smoked paprika; 4 teaspoons ground cumin, divided; Salt and pepper, to taste; 1 ½ cups yellow or green split peas; 6 cups vegetable stock; 2 pounds thin-skinned winter squash (kabocha, acorn or butternut), washed well, halved, seeds discarded, cut into 1-inch wedges; 2 tablespoons maple syrup or honey; ¼ cup pepitas (raw pumpkin seeds); Handful cilantro leaves, for garnish

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Introduction

This roasted squash and split pea stew is a comforting and hearty dish perfect for chilly days. It combines tender split peas with sweet, roasted winter squash for a flavorful and nourishing meal. The warming spices and crunchy pepitas add wonderful texture and depth.

The image shows one main white bowl filled with a thick, orange-brown soup or stew with a somewhat chunky texture. On top of the soup, there are two large, roasted, dark green and orange slices of pumpkin placed slightly overlapping in the center. Scattered around the pumpkin slices are several small, light brown seeds and fresh, green cilantro leaves that add a pop of color. There is a second bowl partially visible in the upper left corner, similarly arranged. The bowls are resting on a white marbled surface, and a silver spoon is placed beside the main bowl on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 yellow onion, diced
2 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled and finely chopped
1 teaspoon turmeric powder
1 teaspoon smoked paprika
4 teaspoons ground cumin, divided
Salt and pepper
1 ½ cups yellow or green split peas
6 cups vegetable stock
2 pounds thin-skinned winter squash, such as kabocha, acorn or butternut, washed well
2 tablespoons maple syrup or honey
¼ cup pepitas (raw pumpkin seeds)
Handful cilantro leaves

Instructions

Step 1: Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of olive oil and the diced onion. Stir until softened, about 2 minutes. Add the garlic, ginger, turmeric, smoked paprika, and 2 teaspoons of the cumin. Season with salt and pepper and cook, stirring, until fragrant, about 1 to 2 minutes.
Step 2: Add the split peas and vegetable stock to the pot. Bring to a boil, then cover and reduce the heat to medium. Cook, stirring occasionally, until the split peas are very tender, about 50 to 60 minutes. Stir well to help break down the peas. Adjust seasoning with salt and pepper as needed.
Step 3: While the peas simmer, preheat your oven to 425°F (220°C). Cut the squash in half and remove the seeds. Slice into 1-inch wedges.
Step 4: Arrange the squash wedges on a rimmed baking sheet. Drizzle with maple syrup, the remaining 2 tablespoons of olive oil, and sprinkle with the remaining 2 teaspoons cumin. Season with salt and pepper. Toss to coat the squash evenly, then spread them out in a single layer. Roast for 20 to 25 minutes until golden and tender.
Step 5: Remove the baking sheet from the oven and reduce the oven temperature to 400°F (200°C). Scatter the pepitas over the squash and return to the oven for 5 minutes, until the seeds turn slightly golden and may pop a little.
Step 6: To serve, ladle the split pea stew into bowls. Top with the roasted squash and toasted pepitas. Drizzle with extra olive oil and garnish with fresh cilantro leaves.

Tips & Variations

If you prefer a creamier stew, blend a portion of the cooked split peas before adding the squash topping.
Feel free to substitute butternut squash with other winter squash varieties like delicata or buttercup.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
For extra heat, sprinkle some crushed red pepper flakes into the stew while cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the stew has thickened. Squash can become soft when reheated, so add it last if microwaving.

How to Serve

A white bowl filled with thick yellow lentil soup that has visible soft orange chunks and a textured, slightly grainy surface. On top of the soup, three fresh green sage leaves add contrast. A piece of toasted bread with a rough golden crust is resting on the edge of the bowl, partially dipped in the soup. A detailed silver spoon with an ornate handle is placed inside the bowl on the right side. The bowl sits on a white marbled surface, with part of a beige cloth and sliced bread visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried split peas without soaking?

Yes, dried split peas do not require soaking but do need a longer cooking time to become tender, which is accounted for in the recipe.

What can I substitute for pepitas if I don’t have any?

Sunflower seeds, toasted pumpkin seeds, or chopped toasted nuts like almonds or walnuts work well as a crunchy topping substitute.