Roasted Squash and Split Pea Stew Recipe

Introduction

This Roasted Squash and Split Pea Stew is a comforting, nutrient-packed dish perfect for chilly days. Combining tender split peas with sweet, caramelized squash creates a hearty, flavorful meal that’s both satisfying and wholesome.

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
• 1½ 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

1. Step 1: Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of olive oil and the diced onion, stirring until softened, about 2 minutes. Add the garlic, ginger, turmeric, smoked paprika, and 2 teaspoons of cumin. Season with salt and pepper, then stir until fragrant, about 1 to 2 minutes.
2. 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 break down the peas further and season with salt and pepper to taste.
3. Step 3: While the stew simmers, preheat the oven to 425°F (220°C). Halve the squash, discard the seeds, and cut into 1-inch wedges.
4. Step 4: Place the squash wedges on a rimmed baking sheet. Add 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 and roast until golden and tender, about 20 to 25 minutes.
5. Step 5: Remove the baking sheet from the oven, reduce the oven temperature to 400°F (200°C), scatter the pepitas on top of the squash, and return to the oven for 5 minutes, until the seeds are slightly golden and may begin to pop.
6. Step 6: Ladle the split pea stew into bowls, top with the roasted squash and pepitas. Drizzle with extra olive oil and garnish with fresh cilantro leaves before serving.

Tips & Variations

• For added warmth, sprinkle a pinch of cayenne pepper into the stew while cooking.
• Swap the squash for sweet potatoes or carrots for a different but equally delicious flavor.
• If you prefer a creamier texture, blend a portion of the stew before adding the roasted squash.
• Use vegetable stock with low sodium to better control the seasoning.
• To make it vegan, use maple syrup instead of honey.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened. Roasted squash and pepitas are best added fresh when serving, but you can store them separately in the fridge for up to 2 days.

How to Serve

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. Just make sure to cook them long enough until they become tender, usually about 50 to 60 minutes as directed in the recipe.

Can I make this stew in a slow cooker?

Absolutely. Start by sautéing the onion and spices on the stovetop, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the roasted squash near the end to maintain its texture.

Roasted Squash and Split Pea Stew Recipe

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A hearty and flavorful Roasted Squash and Split Pea Stew combining tender simmered split peas with sweet, roasted winter squash and crunchy pepitas, enhanced with warm spices like turmeric, smoked paprika, and cumin. This comforting vegetarian stew is perfect for cool evenings and packed with nutritious ingredients.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Roasting
• Cuisine: Vegetarian, American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 and Toppings

• 2 pounds thin-skinned winter squash (kabocha, acorn, or butternut), washed well
• 2 tablespoons maple syrup or honey
• ¼ cup pepitas (raw pumpkin seeds)
• Handful cilantro leaves, for garnish

Instructions

1. Sauté Aromatics: Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of olive oil and the diced onion. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the chopped garlic, ginger, turmeric powder, smoked paprika, and 2 teaspoons of ground cumin. Season with salt and pepper. Stir frequently until the mixture becomes fragrant, 1 to 2 minutes.
2. Simmer Split Peas: Add the split peas and vegetable stock to the pot. Bring to a boil, then cover and reduce the heat to medium. Let it simmer, stirring occasionally, until the split peas are very tender and starting to break down, about 50 to 60 minutes. Stir well to help break down the peas further. Taste and adjust seasoning with salt and pepper if needed.
3. Prepare Squash: While the peas simmer, preheat your oven to 425°F (220°C). Halve the squash, scoop out and discard the seeds, then cut the flesh into 1-inch thick wedges.
4. Roast Squash and Pepitas: Arrange the squash wedges on a rimmed baking sheet. Drizzle with the maple syrup (or honey), remaining 2 tablespoons olive oil, and the remaining 2 teaspoons cumin. Season with salt and pepper. Toss gently to coat all sides. Lay the wedges in a single layer and roast until golden and tender, about 20 to 25 minutes. Remove from the oven, reduce the oven temperature to 400°F (205°C), scatter the pepitas evenly over the squash, and return to the oven for an additional 5 minutes until the pepitas are lightly golden and starting to pop.
5. Serve: Ladle the split pea stew into bowls. Top each portion with roasted squash wedges and pepitas. Drizzle with additional olive oil and garnish with fresh cilantro leaves for a bright finish.

Notes

• You can use either yellow or green split peas based on your preference; yellow peas tend to break down more smoothly.
• If you prefer a sweeter flavor, substitute maple syrup with honey as an alternative for roasting the squash.
• To make the stew smoother, you can puree a portion of the cooked split peas with some liquid before serving.
• Use any winter squash with thin skin suitable for roasting, such as butternut, acorn, or kabocha.
• This stew is naturally vegetarian and can be made vegan by using maple syrup instead of honey.

Keywords: Roasted squash stew, split pea stew, vegetarian stew, winter squash recipe, healthy dinner, roasted pepitas, autumn soup