yellow split pea-squash stew with basil and serrano

By Jody

Ingredients

• 1 c yellow split peas
• 1/4 tsp tumeric
• 2 lbs. butternut squash, peeled, seeded and cut into 1 inch cubes
• 2 tsp salt
• 1 tsp sugar
• 6 star anise pods
• 6 tbsp butter
• 2 tsp cumin seeds
• 2 in piece fresh ginger, grated
• 2 serrano chiles or jalpenos, halved seeded, ribs removed and thinly sliced
• 12 large basil leaves

Preparation

Step 1

In a large pot, bring split peas, turmeric and 4 c water to a boil. lower heat to a simmer, partially cover and cook 15 minutes.
add squash, salt, sugar and star anise. bring to a boil, lower heat to a simmer and cook, uncovered, stirring occassionally, until squash is tender and 15 minutes.
in a small frying pan, melt butter. when it stops foaming on top, turn heat to high, add cumin seeds and cook, stirring, until browned and fragrant, about 2 minutes. add ginger and chiles and cook, stirring constantly, another 2 minutes. add basil. stir to combine and cook until basil is wilted, about 30 seconds.
serve stew hot with spiced butter poured over each serving. or stir into pot of stew before serving.