A succotash is essentially a stew of corn and beans. With that base, you can add whatever additional ingredients you like. My version is a shout out to Indiana in the fall, with squash, peppers, mushrooms and herbs fresh from my garden.
It’s a carnival of colors on the plate thanks in part to the last green zucchini and yellow summer squash in my crisper. Discard the inner seeds and dice the outer meat and skin of the veggies into this dish.
Speaking of the dice, you’ll notice I include some fairly specific chopping instructions in the recipe. You want all the ingredients to be the same size — about the size of a kernel of corn — so that everything cooks at the same pace. As a result, this dish whips up pretty quickly.
I like to serve this succotash as a bed for my bacon-wrapped filet mignon, but it would be great with fish or even on its own.
If you want to add this to your Thanksgiving menu, save yourself a headache on the big day and make it a couple days early. When it’s finished cooking, transfer it to a glass dish and cool it down immediately. It will reheat beautifully when you’re ready to serve.
- 1/2 cup unsalted butter
- 1 medium onion, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1 small butternut or acorn squash, cut into 1/4-inch dice
- 1 yellow summer squash, cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1 cup frozen lima beans
- 1 cup fresh or frozen corn kernels
- 1 cup mushrooms, diced
- 1/4 cup heavy cream
- salt and pepper to taste
- 2 tablespoons fresh sage, coarsely chopped
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh oregano
- In a skillet over medium heat, melt butter. Add onion and cook until translucent.
- Add garlic, squash, peppers, zucchini, squash, lima beans and corn.
- Add mushrooms and heavy cream. Cook over medium heat until it coats the vegetables and thickens slightly.
- Stir in herbs. Season with salt and pepper.