Roast Squash Ragout Recipe
Lime, cilantro, black eyed peas & curry
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Legumes
Spices & Seasonings
Liquids
Method
Preparation
- 1
Prepare the Vegetables
Peel and dice the butternut squash into 1-inch cubes. Remove the seeds from the red bell pepper and chop it into small pieces. Dice the yellow onion and mince the garlic cloves.
- 2
Rinse the Black-eyed Peas
If using dried black-eyed peas, soak them overnight and rinse before use. If using canned, simply rinse and drain them.
Cooking
- 3
- 4
Add the Squash and Bell Pepper
Stir in the butternut squash and red bell pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- 5
Incorporate Spices
Add the curry powder, salt, and black pepper to the pot. Stir to coat the vegetables with the spices.
- 6
Add Broth and Black-eyed Peas
Pour in the vegetable broth and add the rinsed black-eyed peas. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the squash is tender.
- 7
