Autumn succotash
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Traditional North American succotash is made primarily with corn and lima beans, but its fall version is a healthy side dish, rich in seasonal vegetables, that looks festive and takes on a unique flavor. In addition to two types of corn—fresh and hominy—it includes butternut squash, Tuscan kale, shiitake mushrooms, sweet and hot peppers, and spices. All the vegetables are sautéed separately in a skillet and then combined into a single dish with a rich bouquet of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 large butternut squash, seeded, peeled and cut into 1/2-inch pieces (about 2 cups)
- 1 bunch Tuscan kale, stems trimmed, leaves torn into large pieces
- 7 tablespoons unsalted butter
- 220 g shiitake mushrooms, stems removed, caps cut into pieces
- 1 can (425 g) canned white hominy corn, rinsed
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 1 Fresno pepper, seeded and chopped
- 1 clove garlic, finely grated
- 3 sprigs of thyme
- 2 cups fresh corn kernels (from about 4 ears)
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Recipes with similar ingredients: butternut squash, kale, butter, shiitake mushrooms, hominy corn, red onion, sweet pepper, Fresno pepper, garlic, thyme, corn
Cooking the dish according to the recipe:
- In a large nonstick skillet, combine the squash, cabbage, 1 teaspoon butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup water; bring to a boil over medium heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Remove the lid and cook until the water has evaporated and the squash begins to brown, about 5 minutes. Transfer to a bowl.
- In the same skillet, heat 3 tablespoons of butter over high heat. Add the mushrooms and hominy corn and cook, stirring once, until the mushrooms are golden brown, 4-6 minutes. Reduce the heat to medium, season with salt and pepper to taste, and cook, stirring frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash.
- In the same skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the red onion, bell pepper, chili pepper, garlic, thyme, and a pinch each of salt and black pepper. Cook, stirring, until the vegetables are softened and beginning to brown, 5 to 8 minutes. Add the corn, season with salt and pepper to taste; cook, stirring, until the corn is tender, 6 to 8 minutes. Add the pumpkin mixture to the skillet and toss to coat. Transfer to a serving platter.
Note
You can prepare the succotash up to 4 hours before serving. Just before serving, transfer it to a shallow baking dish and gently reheat in the oven at 150°C.
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