Roasted Squash and Split Pea Stew Recipe
This hearty Roasted Squash and Split Pea Stew combines tender split peas simmered with aromatic spices and enriched with beautifully roasted winter squash. Enhanced with a touch of sweetness from maple syrup and the crunch of toasted pepitas, this comforting dish is perfect for a nourishing meal rich in flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Roasting and Stovetop
- Cuisine: Vegetarian, American Fusion
- Diet: Vegetarian
Ingredients
Scale
Stew Base
- 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
Roasted Squash
- 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
Instructions
- Sauté Aromatics: Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of olive oil and diced onion, stirring until softened, about 2 minutes. Then add garlic, ginger, turmeric, smoked paprika, 2 teaspoons of cumin, salt, and pepper. Stir the mixture until fragrant, about 1-2 minutes.
- Cook Split Peas: Add the split peas and vegetable stock to the pot. Bring to a boil, then cover and reduce heat to medium. Simmer, stirring occasionally, until the peas are very tender and breaking down, about 50-60 minutes. Stir well to help break down the peas further. Season to taste with salt and pepper.
- Prepare Squash for Roasting: While the stew simmers, preheat the oven to 425°F (220°C). Place the squash wedges on a rimmed baking sheet. Drizzle with maple syrup (or honey), the remaining 2 tablespoons of olive oil, and the remaining 2 teaspoons of cumin. Season with salt and pepper, then toss to coat evenly. Arrange the wedges in a single layer.
- Roast Squash and Toast Pepitas: Roast the squash for 20-25 minutes until golden and tender. Remove the baking sheet, reduce oven temperature to 400°F (200°C), sprinkle pepitas over the squash, and return to the oven for 5 minutes until the seeds are slightly golden and may start to pop.
- Assemble and Serve: Ladle the split pea stew into serving bowls. Top with the roasted squash wedges and toasted pepitas. Drizzle with extra virgin olive oil and garnish with fresh cilantro leaves before serving.
Notes
- Use either yellow or green split peas based on preference; cooking time remains similar.
- Kabocha squash adds a wonderful sweetness but any thin-skinned winter squash works well.
- Maple syrup can be substituted with honey or omitted for a less sweet flavor.
- Stir the stew occasionally while simmering to prevent the peas from sticking and ensure a creamy texture.
- Leftover stew can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: roasted squash stew, split pea stew, vegetarian stew, healthy winter stew, comfort food, roasted pumpkin seeds, warm winter recipes
