A Harvest Succotash
Oct 22, 2014
Make room on your Thanksgiving dining table for this classic and colorful dish consisting of an array of seasonal vegetables, like squash, beans, and corn.
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Prep Time: 0 hours 15
Total Time: 0 hours 40
package butternut squash chunks
3 tbsp. extra-virgin olive oil
medium Red Onion
sprig fresh thyme
fresh or frozen corn kernels
12 oz. frozen shelled edamame
3 tbsp. white wine vinegar
2 tbsp. Dijon mustard
- Preheat oven to 425 degrees F. On 1 rimmed baking sheet, toss butternut squash with 2 teaspoons oil. Roast butternut squash 15 minutes, stirring once halfway through. On another rimmed baking sheet, toss onion with 1 teaspoon oil. Roast onion and butternut squash another 15 to 20 minutes or until squash is tender, stirring once halfway through.
- Meanwhile, in 5-quart saucepot, heat remaining 2 tablespoons oil on medium. Add garlic, thyme, and 1/4 teaspoons salt. Cook 2 minutes, stirring. Add corn and edamame. Cook 4 to 5 minutes or until heated through, stirring occasionally. Remove from heat.
- In small bowl, whisk vinegar, mustard, and 1/4 teaspoons each salt and pepper; stir into corn mixture along with roasted squash and onions.
Video: A Centuries-Old Succotash Recipe!
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Date: 01.12.2018, 05:30 / Views: 35244