Updated Tuesday, October 26th, 2004
Total Time: 20
Yield: 6 to 8 servings
This recipe for Acorn Squash Succotash is simple and delicious, a perfect holiday standard. To save even more time, use pre-peeled butternut squash, available in most supermarkets.
Heat oil in a sauté pan over a moderate flame. Add onion and garlic and cook, stirring frequently, until they begin to turn brown, about 5 minutes. Add pepper and cook 3 to 5 minutes. Add squash and chicken broth; bring to a boil, then lower heat and simmer until squash is almost tender, but not soft, about 10 minutes. Add frozen corn and peas, then add cream and thyme. Simmer 5 minutes, add salt and pepper to taste, and serve.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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