Split Pea-Squash Stew with Basil and Serrano Recipe – Sunset Magazine

Ingredients

• 1 cup yellow split peas, rinsed and sorted for debris
• 1/4 teaspoon ground turmeric
• 2 pounds butternut squash, peeled and cut into 1-in. cubes
• 2 teaspoons salt
• 1 teaspoon sugar
• 6 whole star anise
• 6 tablespoons butter
• 2 teaspoons cumin seeds
• 1 piece ginger (2 in.), peeled and grated
• 2 serrano chiles, halved, seeded, and thinly sliced
• 12 large fresh basil leaves, chopped