There will be no suffering with this succotash.
For Christmas I received a beautiful green depression glass casserole dish and a box set of Moosewood farmer market recipes both of which I have used very faithfully since. I love to make the succotash from those recipes and serve it in my green dish.
A reasonably quick vegetable dish, this is a sweet combo of roasted butternut squash mixed with some buttery sauteed lima beans and corn. I have taken this to our monthly fellowship lunch at church but make it a lot at home to accompany BBQ sausage and a coleslaw.
My hilarious nephew, Jack, gorged himself on this last week. Jibs has good things to say about it too.
Jack and Jibs say, "Trust us, this succotash is mighty fine."
(moosewood farmer's market collection)
5-6C peeled and cubed (bite size) butternut squash
2 C coarsely chopped red onion
2 Tbsp minced garlic
1 tsp salt
3 Tbsp olive or veg oil
2 Tbsp fresh sage (1.5 tsp dried)
2 tsp dried thyme (2 Tbsp fresh)
1 1/2 C fresh or frozen corn
1 1/2 C frozen or canned (drained/rinsed) lima beans
1/4 C minced fresh parsley
Heat oven to 450*.
Mix together squash, onion, garlic, salt and 2 Tbsp oil on a large cookie sheet lined with parchment.
Bake 40mins stirring frequently until softened but crisp around the edges.
Meanwhile, heat the last 1 Tbsp of oil (or 2tsp oil, 2 tsp butter) in a large skillet.
Add sage and thyme and simmer a few seconds. Stir in corn and lima beans. Cook on low about 5 mins. Cover and set aside.
In a large dish toss together cooked squash mixture with the lima bean/corn mixture. Stir in parsley.