Autumn Vegetable Succotash Recipes

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AUTUMN SUCCOTASH



Autumn Succotash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 large butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 2 cups)
1 bunch Tuscan kale, stemmed and torn into large pieces
7 tablespoons unsalted butter
Kosher salt and freshly ground pepper
8 ounces shiitake mushrooms, stemmed and chopped
1 15-ounce can white hominy, drained and rinsed
1 large red onion, chopped
1 red bell pepper, chopped
1 Fresno chile pepper, seeded and chopped
1 clove garlic, finely grated
3 sprigs thyme
2 cups fresh corn kernels (from about 4 ears)

Steps:

  • Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
  • Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
  • Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.

AUTUMN VEGETABLE SUCCOTASH



Autumn Vegetable Succotash image

Make and share this Autumn Vegetable Succotash recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh corn kernels or 1 cup frozen corn kernels
salt & freshly ground black pepper
2 tablespoons sage, coarsely chopped or 1 tablespoon bottled sage

Steps:

  • In a skillet over medium-high heat, melt butter.
  • Add onion; cook until translucent, 2 minutes.
  • Add garlic, bell peppers, zucchini, squash, lima beans and corn.
  • Season with salt and pepper; cook, stirring until vegetables are tender, 10 minutes.
  • Stir in sage and serve.

AUTUMN VEGETABLE SUCCOTASH



Autumn Vegetable Succotash image

Sage and squash enliven this fresh, buttery succotash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 yellow summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh or frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons fresh sage, coarsely chopped

Steps:

  • In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

CHEF JOHN'S SUCCOTASH



Chef John's Succotash image

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

Steps:

  • Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
  • Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g

AUTUMN SUCCOTASH



Autumn Succotash image

Categories     Side     Sauté     Christmas     Thanksgiving     Quick & Easy     Bacon     Corn     Legume     Lima Bean     Fall     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Steps:

  • Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

ROASTED VEGETABLE SUCCOTASH



Roasted Vegetable Succotash image

Categories     Vegetable     Side     Roast     Thanksgiving     Low Fat     Vegetarian     Lima Bean     Parsnip     Sweet Potato/Yam     Fall     Healthy     Thyme     Oregano     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 pound yams (red-skinned sweet potatoes), peeled, diced
8 ounces parsnips, peeled, diced
8 ounces rutabagas, peeled, diced
1 red bell pepper, diced
1 medium leek (white and pale green parts only), cut into 1/2-inch pieces
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 cup frozen baby lima beans, thawed
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 cup half and half
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano

Steps:

  • Preheat oven to 400°F. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
  • Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
  • Bring half and half to boil in heavy small saucepan. Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve.

AUTUMN SUCCOTASH



Autumn Succotash image

I really love Succotash and this recipe is so yummy. All the veggies mixed together is divine! You can make this served over Gruyere grits as well. I will add the recipe for the grits below. This came from my Southern Living Ultimate Christmas Cookbook on page 43, that they sold at Dillard's last year 2010. The recipes in that book so far have all been scrumptious.

Provided by Kimberly Biegacki @pistachyoo

Categories     Vegetables

Number Of Ingredients 16

2 tablespoon(s) butter or margarine
1 large fennel bulb, cut into thin 2" strips
1 medium onion, cut into 1/4" wedges
2 - garlic cloves, minced
1 large red bell pepper, cut into thin 2" strips
1 large large yellow bell pepper, cut into thin 2" strips
1 - (16-oz) bag frozen whole kernel corn, thawed
1 - (10 oz.) package baby lima beans, thawed
1/2 cup(s) heavy whipping creams
1/3 cup(s) chopped flat-leaf parsley
2 tablespoon(s) fresh lemon juice
1 teaspoon(s) salt
1 1/2 tablespoon(s) greek seasoning
1/2 teaspoon(s) freshly ground black pepper
4 medium plum tomatoes, chopped (about 1 cup)
1/2 cup(s) swiss cheese, shredded or gruyere

Steps:

  • Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
  • Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
  • Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
  • Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
  • I made an omelet with leftover Succotash and it was delish!

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