Split Pea-Squash Stew with Basil and Serrano

Ingredients:

1 cup yellow split peas, rinsed and sorted for debris
1/4 tsp. ground turmeric
2 pounds butternut squash, peeled and cut into 1″ pieces
2 tsp. salt
1 tsp. sugar
6 whole star anise
6 Tbsp. butter
2 tsp. cumin seeds
1 (2
2 serrano chiles, halved, seeded, and thinly sliced
12 large fresh basil leaves, chopped

Instructions:

In a large pot, bring the split peas, turmeric and 4 cups water to a boil. Lower the heat to a simmer, partially covered, and cook for 15 minutes.

Add the 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.

In a small frying pan, melt the butter. When the melted butter stops foaming on top, turn the heat to high, add the cumin seeds, and cook, stirring, until browned and fragrant, about 2 minutes. Add the ginger and chiles and cook, stirring constantly, another 2 minutes. Add the basil. Stir to combine and cook until the basil is wilted, about 30 seconds.

Serve the stew hot, with the spiced butter poured over each serving, or stir all the spiced butter into the pot of the stew before serving.

This fragrant, buttery stew is hearty enough to work as a vegetarian main dish. Serve with a green salad and naan (Indian flatbread) or fresh pita bread.

Recipe from Sunset Magazine, October 2006.