Harvest Succotash

Name: Harvest Succotash
Prep time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 1 package butternut squash chunks; 3 tbsp. extra-virgin olive oil; 1 medium red onion; 3 clove garlic; 4 sprig fresh thyme; 4 c. fresh or frozen corn kernels; 12 oz. frozen shelled edamame; 3 tbsp. white wine vinegar; 2 tbsp. Dijon mustard

Published: Oct 22, 2014

John Kernick

Yields:

Prep Time:

15 mins

Total Time:

40 mins

Cal/Serv:

130

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Make room on your Thanksgiving dining table for this classic and colorful dish consisting of an array of seasonal vegetables, like squash, beans, and corn.

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Ingredients

1
package butternut squash chunks
3 Tbsp.
extra-virgin olive oil
1
medium red onion
3
clove garlic
4
sprig fresh thyme
4 cups
fresh or frozen corn kernels
12 oz.
frozen shelled edamame
3 Tbsp.
white wine vinegar
2 Tbsp.
Dijon mustard

Directions

1. Step 1Preheat oven to 425 degrees F. On 1 rimmed baking sheet, toss butternut squash with 2 teaspoons oil. Roast butternut squash 15 minutes, stirring once halfway through. On another rimmed baking sheet, toss onion with 1 teaspoon oil. Roast onion and butternut squash another 15 to 20 minutes or until squash is tender, stirring once halfway through.
2. Step 2Meanwhile, in 5-quart saucepot, heat remaining 2 tablespoons oil on medium. Add garlic, thyme, and 1/4 teaspoons salt. Cook 2 minutes, stirring. Add corn and edamame. Cook 4 to 5 minutes or until heated through, stirring occasionally. Remove from heat.
3. Step 3In small bowl, whisk vinegar, mustard, and 1/4 teaspoons each salt and pepper; stir into corn mixture along with roasted squash and onions.