Autumn Lima Bean and Butternut Squash Succotash

A delightful, plant-based succotash for fall. The recipe features sweet corn, lima beans, and butternut, and the ingredients can be modified to fit what you have at home.

Prep time: PT10M

Cook time: PT15M

Total time: PT25M

Rating

4.55 stars (11 reviews)

Keywords

butternut squash, corn, lima beans

Ingredients

1 pound butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 1 small squash, after preparation)
2 tablespoons vegan butter or olive oil
1 white or yellow onion, diced
1 large or 2 small zucchini, halved lengthwise and cut into half moons about 1/4-inch thick
1 1/2 cups corn kernels (about 3 medium sized ears of corn)
3 cups cooked lima beans, defrosted or prepared from dry beans (see note below)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
For serving: Cooked rice, millet, barley, quinoa, or whole grain toast

Cuisine

gluten free
soy free
tree nut free
vegan

Steps

Bring a pot of water to boil and fit it with a steamer attachment (or a large sieve). Steam the butternut squash till it's fork tender but not mushy (about 8-10 minutes).
Heat one tablespoon of the butter or oil in a large skillet or sauté pan over medium heat. Add the onions. Cook, stirring every now and then, for 5 minutes, or until the onion is clear and tender. Add the zucchini and corn. Cook for 5-6 minutes, or until the zucchini is tender. Stir in the butternut squash, beans, herbs, and lemon. Stir in the remaining tablespoon butter or oil.
Taste the succotash and add salt and pepper to your liking. Serve.

Reviews

Julia on 2016-10-07 (5 stars):
Perfect! We bought a butternut squash yesterday for my husband's Friday night cooking. This might also be good with the peeled edamame that is in the freezer. Love those Limas, however!!
alexa.al on 2016-10-07 (5 stars):
Look so nice. I will try to cook it.