Autumn succotash recipe

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

Heat the oil in a large pan set over a medium heat. Add the onions and a little seasoning, and cook for 5-10 minutes, until softened.

Add the garlic, cook for 1 minute 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 minutes, or until the vegetables start to colour. Pour in the stock and bring to the boil. Reduce the heat and simmer for 10-12 minutes, until the squash is tender. 

Add the broad beans and sweetcorn and cook for a further 3-4 minutes, 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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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1/2 butternut squash, cubed
  • 4-5 sage leaves, roughly chopped, plus extra to garnish
  • 2 thyme sprigs, plus extra to garnish
  • 450ml vegetable stock
  • 100g (3 1/2oz) frozen broad beans
  • 100g (3 1/2oz) frozen sweetcorn
  • crusty bread, to serve (optional)
  • 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


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