Recipes / pulses recipes /

Autumn Lima Bean Butternut Squash Succotash

Autumn Lima Bean Butternut Squash Succotash

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

25 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

1 pound squash, butternut peeled, seeded and cut into ¾ inch cubes
2 tbsps olive oil or vegan butter
1 onion white or yellow; diced
2 shallot thinly sliced
1 large zucchini halved lengthwise and cut into half moons about ¼-inch thick
1 cup corn kernels
3 cups lima beans cooked (defrosted or prepared from dry beans–see note below)
2 tbsps parsley fresh; chopped
2 tsps thyme fresh
2 tbsps lemon juice
salt and pepper to taste

For Serving:

grains Cooked rice, millet, barley, quinoa, or whole grain toast

Instructions

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 oil or butter in a large skillet or saute pan over medium heat. Add the onions and shallot. 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 with a cooked whole grain or toast.

Notes:

To prepare lima beans from scratch, soak 1 cup baby lima beans overnight. The following day, drain and rinse the beans. Add them to a pot with enough fresh water to cover them by 3-4 inches. Bring them to a boil, then reduce heat to low. Simmer for 60 minutes, or until the beans are tender. Drain any remaining liquid from the beans, which will now be ready to use.