Black-Eyed Peas with Butternut Squash

• 2 cups (about 12 ounces) dried black-eyed peas
• 3 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole fennel seeds
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon finely chopped peeled fresh ginger
• 1 fresh hot green chili, chopped
• 4 tablespoons tomato puree
• 1 1/2 teaspoons salt
• 1/81/4 teaspoon cayenne pepper
• 3/4 pound (2 1/2 cups) peeled and seeded butternut squash, cut into 1-inch pieces

1. Soak the black-eyed peas overnight in water that covers them well.
2. Drain.
3. Pour the oil into a heavy, largish pan and set over medium-high heat.
4. When hot, put in the cumin and fennel seeds.
5. Let them sizzle for 10 seconds and then add the onions.
6. Stir and fry until the onion pieces turn brown at the edges.
7. Add the garlic, ginger, and green chili.
8. Stir for a minute.
9. Add the tomato puree.
10. Stir for a minute.
11. Now put in the peas, salt, cayenne, squash, and 4 1/2 cups water.
12. Bring to a boil.
13. Cover partially, turn heat to low, and cook for about 1 hour or until peas are tender and the water is absorbed.

blackeyed peas, olive, cumin seeds, whole fennel seeds, onion, garlic, fresh ginger, green chili, tomato puree, salt, cayenne pepper, butternut squash

Taken from www.epicurious.com/recipes/food/views/black-eyed-peas-with-butternut-squash-373843 (may not work)