Roasted Squash and Split Pea Stew
High on comfort and loaded with hearty slabs of roasted squash, this indulgent split pea stew is accented with fresh ginger along with pantry spices like cumin, turmeric and smoked paprika. Split peas take some time to cook, but the lengthy simmer provides a chance to make a tasty vegetable topping. Roasted winter squash, tossed with a little maple syrup or honey to bring out its natural sweetness, transforms the split pea stew experience. Thin-skinned varieties of winter squash like kabocha or acorn save on prep time, as the skin is edible, becoming tender after roasting. Nutty, roasted pumpkin seeds add a flavorful crunch to the final dish. For a stew that edges toward soup, loosen it up with up to 1 cup of water, depending on what your cravings dictate.
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