Autumn succotash recipe

4 ratings

This American-inspired dish is full of seasonal butternut squash, sweetcorn, broad beans & a medley of herbs. This easy recipe is a great dinner idea for two. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 218 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • ½ butternut squash, cubed
  • 4-5 sage leaves, roughly chopped, plus extra to garnish
  • 2 thyme sprigs, plus extra to garnish
  • 450ml vegetable stock
  • 100g frozen broad beans
  • 100g frozen sweetcorn
  • crusty bread, to serve (optional)

Each serving contains

  • Energy

    915kj
    218kcal
    11%
  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    14g 16%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 30g Protein 8g Fibre 4.5g

Method

  1. Heat the oil in a large pan set over a medium heat. Add the onions and a little seasoning, and cook for 5-10 mins, until softened.
  2. Add the garlic, cook for 1 min or until fragrant, then stir in the squash, sage and thyme. Season with a little black pepper, then increase the heat and cook for 2 mins, or until the vegetables start to colour. Pour in the stock and bring to the boil. Reduce the heat and simmer for 10-12 mins, until the squash is tender.
  3. Add the broad beans and sweetcorn and cook for a further 3-4 mins, until all the ingredients are warmed through; season to taste. Spoon into a serving bowl and garnish with extra sage and thyme. Serve with crusty bread for mopping up the juices, if you like.

See more Dinner ideas for two

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