Roasted Squash and Split Pea Stew
Published Jan. 27, 2026
- Total Time
- 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1yellow onion, diced
- 2garlic cloves, finely chopped
- 1(1-inch) piece ginger, peeled and finely chopped
- 1teaspoon turmeric powder
- 1teaspoon smoked paprika
- 4teaspoons ground cumin, divided
- Salt and pepper
- 1½ cups yellow or green split peas
- 6cups vegetable stock
- 2pounds thin-skinned winter squash, such as kabocha, acorn or butternut, washed well
- 2tablespoons maple syrup or honey
- ¼ cup pepitas (raw pumpkin seeds)
- Handful cilantro leaves
Nutritional analysis per serving (4 servings)
544 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 80 grams carbohydrates; 22 grams dietary fiber; 15 grams sugars; 23 grams protein; 1655 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large Dutch oven or heavy pot on medium-high. Add 1 tablespoon of oil and the onion and stir until softened, 2 minutes. Add the garlic, ginger, turmeric, paprika and 2 teaspoons of the cumin; season with salt and pepper and stir until fragrant, 1 to 2 minutes.
- Step 2
Add the split peas and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring every now and then, until the split peas are very tender, 50 to 60 minutes. Give it a good stir to help further break down the peas. Taste and season with salt and pepper (if needed).
- Step 3
While the split peas simmer, heat the oven to 425 degrees. Halve the squash, discard the seeds and cut into 1-inch wedges.
- Step 4
Place the squash wedges onto a rimmed baking sheet. Add the maple syrup, the remaining 2 tablespoons olive oil and the remaining 2 teaspoons cumin; season with salt and pepper. Toss to coat the squash on both cut sides and then lay them out into a single layer and roast until golden and tender, 20 to 25 minutes. Remove the baking sheet from the oven, reduce heat to 400 degrees, scatter the pepitas on top and return to the oven for 5 minutes, until the seeds are slightly golden. (You may hear them start to pop.)
- Step 5
Ladle the split pea stew into bowls and top with the squash and pumpkin seeds. To serve, drizzle with olive oil and top with cilantro.
Private Notes
Comments
Another great tasting lentil soup to add to all my faves from NYT. The spicing is just right. We used delicate squash but next time will opt for butternut. The final topping of toasted pepitas is what really rocks. Double the nuts - you won't be disappointed.
I added lemon to spice it up, delicious after that
This dish is outstanding and will be in our rotation through the rest of the winter. We ate it with short grain brown rice. The split pea stew and roasted Pepitas can be made ahead. Then all you need to do before dinner is toss the squash in the oil, honey and cumin and roast. Roast extra squash and pepitas because you’ll be snacking on them before filling your plates and while cleaning the dishes.
Tasty but turned out too watery. Would suggest reducing the amount of stock or simmering with the lid slightly ajar.
Worked well with red lentils and simmered only as long as the chunks of delicata squash took to roast. Left out the maple syrup, finished with lime juice & dollop of greek yogurt. Nice, healthy, satisfying weeknight soup.
I roasted some carrots along with the squash, the dish came together beautifully!