Ingredients for Autumn Vegetable Succotash
- Unsalted Butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Red Bell Peppers
- 1 medium zucchini, diced
- Summer Squash
- 1 cup frozen lima beans
- Fresh Corn Kernels
- Salt & Freshly Ground Black Pepper
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
How to Make Autumn Vegetable Succotash
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 1 medium chopped onion and cook until translucent, about 2 minutes.
- Add 2 minced cloves of garlic, 1 chopped bell pepper, 1 diced zucchini, 1 cup cubed butternut squash, 1 cup frozen lima beans, and 1 cup frozen corn.
- Season generously with salt and black pepper to taste.
- Cook, stirring occasionally, until the vegetables are tender-crisp, about 10-12 minutes. Adjust heat as needed to prevent burning.
- Stir in 1 teaspoon of dried sage (or 1 tablespoon fresh, chopped) and cook for another minute to allow the flavors to meld.
- Taste and adjust seasoning as needed. Serve immediately and enjoy your delicious Autumn Vegetable Succotash!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
17g
Fat
37g
Carbs
4g
