Harvest Succotash

Change up traditional corn succotash for the fall with the addition of butternut squash seasoned with garlic, thyme, and Dijon mustard vinaigrette.

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We may be two days away from November but we are still hitting the 80s and high 70s here in central Ohio. As such, I still haven’t fully embraced the usual fall comfort foods. I went head first into Halloween for sure, but my seasonal maturation stopped there. I could happily stay here for a long time.

But it’s Holiday Side Dish week so I am forcing myself to make content for the next holiday on the list. Many people may have a set list of traditional recipes that they must make every year. I am not that person. I like to play and experiment with my holiday recipes just as much as I do the rest of the year. So if you also fall into that category, or there’s a dish you just don’t like and want an alternative, we are here for you.

Since I enjoy a good theme, the Thanksgiving menu I pulled inspiration from this year is Southern BBQ because the year we got a smoked turkey breast for Thanksgiving was my absolute favorite. I started you off with smoked macaroni and cheese, sharing a harvest butternut squash edamame corn succotash today, and will end with chipotle cornbread on Friday.

This recipe is one I have been dreaming about ever since I first tried it in 2015. I was attending a catered event with the Ohio Poultry Association and this was one of the many recipes they shared with us – the same event where I got the recipes for bacon wrapped turkey breast and chocolate deviled eggs!

What struck me about this recipe is that while traditionally succotash is primarily corn (the name was derived from a word that roughly translates to “broken corn kernels”), this recipe is mostly butternut squash. Corn is still present along with edamame as an alternative to Lima beans, but since corn season is at its end I appreciate the use of butternut squash for fall. Add a little red onion, garlic, thyme, and a quick mustard vinaigrette and you have a tasty harvest succotash.

Harvest Succotash Ingredients.

• Butternut squash
• Red onion
• Corn
• Edamame
• Dijon mustard
• White wine vinegar
• Garlic
• Fresh thyme
• Salt and pepper

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HARVEST SUCCOTASH

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Yield: 6-8 Servings Prep Time: 15 Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (2-3lb.) butternut squash, peeled, seeded, and cubed
• 2 Tbsp olive oil
• 1/2 medium red onion peeled and chopped
• 2 cloves of garlic, crushed
• 2 large sprigs of fresh thyme
• 1 cup of whole kernel corn
• 6 oz. of shelled edamame
• 1-1/2 Tbsp white wine vinegar
• 1 Tbsp Dijon mustard
• Salt and pepper

Directions

1. Preheat oven to 425 degrees. In a large bowl, toss squash with 1/2 tablespoon olive oil and salt and pepper to taste. Transfer to a large rimmed baking sheet and roast in oven for 15 minutes, stirring once half way through.
2. Meanwhile in the same bowl, toss red onion with 1/2 tablespoon olive oil. After 15 minutes of roasting, add to squash and roast an additional 15-20 minutes stirring once half way through (or until squash is tender).
3. Meanwhile in a medium sauce pan over medium heat, add remaining tablespoon of olive oil. Add garlic, thyme and
   1/4 teaspoon of salt and cook until fragrant, about 30 seconds to 1 minutes. Add corn and edamame and cook another 4-5 minutes. Remove from heat.
4. In a small bowl whisk together vinegar and mustard; set aside.
5. When the butternut squash and red onion are done roasting, add corn and edamame mixture to the pan. Drizzle with mustard vinaigrette, stir to coat, then roast a final 5 minutes. Remove thyme stem, season to taste with salt and pepper, and serve immediately.

Source: Adapted from a recipe that Sidecar Global Catering (now A Catered Event) shared in 2015 at an Ohio Poultry Association event.