Edamame and Butternut Squash Succotash

Name: Edamame and Butternut Squash Succotash
Yield: serves 6
Ingredients: 1 small butternut squash; (1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces (about 3 cups); 2 ounces green beans, sliced on the bias into 1-inch pieces; 2 teaspoons extra-virgin olive oil; 1 small onion, finely chopped; 1 garlic clove, minced; 1/2 cup homemade or reduced-sodium store-bought chicken or vegetable broth; 1 cup fresh or frozen corn kernels; 1 cup fresh or frozen shelled edamame; 1 teaspoon coarsely chopped fresh thyme; Coarse salt and freshly ground pepper; 1 tablespoon coarsely chopped fresh flat-leaf parsley

January 26, 2012

Firm, buttery-tasting edamame stand in for lima beans in this all-American side dish. If you can’t find fresh edamame, frozen work just as well.

Recipe information

Yield
serves 6

Ingredients

1 small butternut squash

(1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces (about 3 cups)

2 ounces green beans, sliced on the bias into 1-inch pieces

2 teaspoons extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, minced

1/2 cup homemade or reduced-sodium store-bought chicken or vegetable broth

1 cup fresh or frozen corn kernels

1 cup fresh or frozen shelled edamame

1 teaspoon coarsely chopped fresh thyme

Coarse salt and freshly ground pepper

1 tablespoon coarsely chopped fresh flat-leaf parsley

Preparation

Step 1
Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot; bring water to a boil. Place squash in basket and steam just until tender when pierced with the tip of a sharp knife, about 7 minutes. Transfer to a plate. Add green beans to basket; steam until crisp-tender, about 3 minutes. Transfer to plate.
Step 2
In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add broth, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
Step 3
Add thyme, along with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Add 1 teaspoon salt (or to taste), and season with pepper; stir to combine. Sprinkle with parsley, and serve.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 104
Step 6
Saturated Fat: .3g
Step 7
Unsaturated Fat: 1.7g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 17.6g
Step 10
Protein: 4.4g
Step 11
Sodium: 336mg
Step 12
Fiber: 3.7g

Power Foods

TagsEdamame Bean and Legume Vegetable Butternut Squash Squash Green Bean Corn Side Dinner Vegetarian Vegan Gluten Free Nut Free Dairy Free Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes