Best Autumn Succotash Recipes

AUTUMN VEGETABLE SUCCOTASH

Steps:

• In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

AUTUMN SUCCOTASH

Steps:

• Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
• Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
• Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.

AUTUMN VEGETABLE SUCCOTASH

Steps:

• In a skillet over medium-high heat, melt butter.
• Add onion; cook until translucent, 2 minutes.
• Add garlic, bell peppers, zucchini, squash, lima beans and corn.
• Season with salt and pepper; cook, stirring until vegetables are tender, 10 minutes.
• Stir in sage and serve.

AUTUMN SUCCOTASH

Steps:

• Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

AUTUMN SUCCOTASH

Steps:

• 1. Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
• 2. Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
• 3. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
• 4. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
• 5. I made an omelet with leftover Succotash and it was delish!