So, I headed home with my pound o' peas and pondered about what to do with them.
I knew they would look vibrant and probably taste so if paired with butternut squash. So, I made a second run to the grocery store, but this time to just to my local Trader Joe's. I came back with my favorite ready-to-go vegetable of all time....chopped butternut squash in a bag!
I gathered some ingredients from my kitchen to create a dish with the squash and peas and VOILA.... an Indian inspired creation full of flavor and anti-oxidants. It was really tasty if I do say so myself.
Butternut Squash with Shelled English Peas
1 Tbsp olive oil
1 box sliced mushrooms
16 oz. chopped butternut squash
1 medium yellow onion, diced
1 cup fresh English peas (or frozen peas)
2 tsp cumin
2 tsp tumeric
2 tsp paprika
1/4 tsp ground cinnamon
1tsp+1/2 tsp ground black pepper
1/2 tsp+1/4 tsp salt
1/2 cup water
1. In a heated skillet, add 1/2 Tbsp olive oil over medium heat. Place the chopped onion into the skillet and saute until translucent. Add sliced mushrooms and saute until soft. Season with 1/2 teaspoon ground black pepper and 1/4 teaspoon salt. Set aside on a plate.
3. After most of the water has absorbed and has created a thickened sauce, add the peas and the mushroom mixture to the squash. Cook through another 5 minutes on low-medium heat.
4. Serve and enjoy!