Roasted Squash and Split Pea Stew Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
