
One of the best side dishes is this colorful fall medley of vegetables, sautéed in butter and lightly flavored with fresh sage. My mother-in-law makes this wonderful succotash every Thanksgiving – and my only complaint is that there are rarely any leftovers to partake of post-feast! She found this recipe ages ago in Martha Stewart Living Magazine.
Enjoy!
Autumn Vegetable Succotash
¼ c. butter (the original recipe calls for ½ cup butter, but I’ve found this to be too much)
1 medium onion cut into ¼” dice
2 cloves garlic, finely chopped
2 red bell peppers cut into ¼” dice
2 zucchini cut into ¼” dice
2 yellow summer squash cut into ¼” dice
1 c. frozen lima beans (baby limas are great)
1 c. fresh or frozen kernel corn (I use sweet white corn)
Salt and freshly ground pepper to taste
2 T. fresh sage, coarsely chopped
In skillet over medium-high heat, melt butter. Add onion and cook until translucent, about 2 minutes. Add garlic, bell pepper, zucchini, squash, lima beans and corn. Season with salt and pepper. Cook and stir until vegetables are tender, about 10 minutes. Stir in sage and serve.
Delish
Martha Stewart veg recipe.