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.