Recipe

Roasted Succotash Recipe

	Kitchenscientist / All my dishes 1 year, 5 months ago This is perfect summer food, but I also make it any time I’m asked to bring something to a Thanksgiving dinner. Not everyone likes it and I DON’T CARE! I love this stuff, and if you like cumin and cilantro, you will too. Prep:15m Cook:15m Servings:6	Kitchenscie
	colorful easy healthy greatleftovers pilgrimfood

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Ingredients

1 ½ C corn kernels (about 3 ears)

1 C chopped red bell pepper

½ C chopped onion

1 tsp ground cumin (I use more)

1 C chopped squash (yellow or butternut work well)

1 ½ tbs olive oil

2 minced garlic cloves

½ C chicken broth

2 tbs chopped fresh cilantro (I use WAY MORE)

½ tsp salt (more or less to taste)

1/8 tsp pepper

1/8 tsp hot sauce (or more - I use Tabasco)

1 (10 oz) package frozen baby lima beans, thawed

Directions

Sauté first four ingredients in preheated skillet on high until slightly blackened (about 5 minutes).

Add squash, oil, garlic and sauté over medium heat about 1 minute(or until squash softens up a little).

Add broth and remaining ingredients.

Cook about 2 minutes or until thoroughly heated, stirring frequently.

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Comments

chefmeow 1 year, 5 months ago said:
This sounds right up my alley. There isn't anything in this recipe I don't like. Heavenly. Great post. You have my 5.

tnjazmyn 1 year, 5 months ago said:
WoW!!! What a perfect combination! I would have never thought of it but can't wait to try it!

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