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Autumn succotash recipe

9 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
Vegetarian

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)

If you don't have any butternut squash, try sweet potato

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

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.
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.
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