Autumn Harvest Succotash

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Embrace the flavors of fall with this Autumn Harvest Succotash. It's a vibrant, hearty dish that brings together the best of the season's produce in a simple, yet satisfying way. Perfect for a cozy dinner or a festive gathering!

Ingredients for Autumn Harvest Succotash

Olive oil starts the dish off by cooking the vegetables to a perfect texture. Butternut squash adds sweetness and a creamy texture that balances the dish. Corn kernels provide a touch of crunch and additional sweetness, while red bell pepper offers a slight tang and vibrant color. Onion brings a savory depth to the mix. Lima beans contribute heartiness and a protein boost, making this dish satisfying. Fresh thyme leaves and smoked paprika infuse an earthy, aromatic flavor, while salt and pepper round out the taste. Finally, fresh parsley adds a pop of color and freshness.

Tips & Tricks

  • Use pre-cut butternut squash to save time on prep.
  • Frozen corn works just as well as fresh if you're short on time.
  • For a spicier kick, add a pinch of red pepper flakes with the paprika.

Serving Suggestions

This succotash makes a delightful side dish for roasted chicken or grilled pork chops. Alternatively, serve it on a bed of quinoa or rice for a hearty vegetarian meal. Adding a sprinkle of feta cheese on top can enhance the flavors even more.

Frequently Asked Questions

Can I use canned lima beans?
Yes, just make sure to rinse and drain them well before adding to the skillet.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What if I don't have smoked paprika?
You can substitute with regular paprika, though the dish will miss some of the smoky depth.

Autumn Harvest Succotash Recipe Walkthrough

Start by heating your olive oil in a large skillet over medium heat. Once shimmering, toss in the diced onion and red bell pepper. Sauté them for about 3-4 minutes until they soften and their aromas fill your kitchen.

Next, introduce the butternut squash to the pan. Cook it for an additional 5 minutes, stirring occasionally to allow even cooking. You want the squash to start getting tender but still retain some bite.

Now, add the corn kernels and lima beans to the mix. Stir everything together so the flavors can meld. It's starting to look like a true fall dish!

Time to season. Sprinkle in the fresh thyme leaves and smoked paprika, then season with salt and pepper to taste. Let the succotash cook for another 5-7 minutes. This will ensure the squash is perfectly tender and the flavors are harmonized.

Before serving, garnish with a generous amount of chopped fresh parsley for a fresh finish. Enjoy your creation!

Why You'll Love This Recipe

  • Celebrates seasonal produce with rich, earthy flavors.
  • Quick and easy to make, perfect for busy weeknights.
  • Colorful and inviting, ideal for impressing guests.
  • Flexible enough to adjust according to what you have on hand.

Ingredients

2 tbsp olive oil
1 cup diced butternut squash
1 cup corn kernels (fresh or frozen)
1/2 cup diced red bell pepper
1/2 cup diced onion
1 cup cooked lima beans
1 tsp fresh thyme leaves
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and red bell pepper, sauté for 3-4 minutes until softened.
3. Stir in the butternut squash and cook for an additional 5 minutes.
4. Add the corn kernels and lima beans to the skillet, stirring to combine.
5. Season with fresh thyme leaves, smoked paprika, salt, and pepper.
6. Cook for another 5-7 minutes until the squash is tender and the flavors are well combined.
7. Garnish with chopped fresh parsley before serving.

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