Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Roasted Acorn Squash with Crispy Yellow Peas
Prep Time5minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
    Do ahead:
    1. Soak the split peas in water for 8 hours or overnight. Drain thoroughly and pat dry with a kitchen towel.
    Instructions:
    1. Preheat the oven to 400 degrees.
    2. Using a sharp knife, slice the squash lengthwise into crescents about 1/2-inch thick. Toss with 1 tablespoon warmed coconut oil, along with 1/4 teaspoon chili powder. (Or less if you’re sensitive.) Season with sea salt and black pepper and arrange in a single layer on a baking sheet. Roast until tender and golden, about 25 minutes.
    3. Have a plate with paper towels ready. In a large skillet, warm 2 teaspoons of coconut oil over a low flame. Add the cumin, coriander, and mustard seeds and sauté, stirring, until fragrant, about 1 to 2 minutes. Add 1/2 of the split peas, and raise the heat to medium. Stir often, and cook until they have crisped and browned, about 7-9 minutes. Spread the crispy yellow peas on the paper towel. Repeat with the remaining batch of yellow peas. Season to taste with sea salt.
    4. In a large bowl, toss the arugula, mint, and cilantro together with the olive oil and a squeeze of lemon. Add in 3/4 of the crispy yellow peas and toss.
    5. To serve, divide the arugula mix evenly in the center of 2 or 4 plates, depending on portion. Divide the squash among the plates, and top with the remaining crispy peas. Best served immediately, so the crispy peas remain crisp!
    Notes
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Add to Shopping List
    This recipe is in your Shopping List
    Share this Recipe
    Roasted Acorn Squash with Crispy Yellow Peas
    Prep Time5minutes
    Cook Time30minutes
    Servings: servingsUnits:
    Instructions
      Do ahead:
      1. Soak the split peas in water for 8 hours or overnight. Drain thoroughly and pat dry with a kitchen towel.
      Instructions:
      1. Preheat the oven to 400 degrees.
      2. Using a sharp knife, slice the squash lengthwise into crescents about 1/2-inch thick. Toss with 1 tablespoon warmed coconut oil, along with 1/4 teaspoon chili powder. (Or less if you’re sensitive.) Season with sea salt and black pepper and arrange in a single layer on a baking sheet. Roast until tender and golden, about 25 minutes.
      3. Have a plate with paper towels ready. In a large skillet, warm 2 teaspoons of coconut oil over a low flame. Add the cumin, coriander, and mustard seeds and sauté, stirring, until fragrant, about 1 to 2 minutes. Add 1/2 of the split peas, and raise the heat to medium. Stir often, and cook until they have crisped and browned, about 7-9 minutes. Spread the crispy yellow peas on the paper towel. Repeat with the remaining batch of yellow peas. Season to taste with sea salt.
      4. In a large bowl, toss the arugula, mint, and cilantro together with the olive oil and a squeeze of lemon. Add in 3/4 of the crispy yellow peas and toss.
      5. To serve, divide the arugula mix evenly in the center of 2 or 4 plates, depending on portion. Divide the squash among the plates, and top with the remaining crispy peas. Best served immediately, so the crispy peas remain crisp!
      Notes
      Comments