Roasted Succotash
From kitchenscientist 15 years ago
- 15 minutes to make
- Serves 6
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.
Ingredients
- 1 ½ C corn kernels (about 3 ears) shopping list
- 1 C chopped red bell pepper shopping list
- ½ C chopped onion shopping list
- 1 tsp ground cumin (I use more) shopping list
- 1 C chopped squash (yellow or butternut work well) shopping list
- 1 ½ tbs olive oil shopping list
- 2 minced garlic cloves shopping list
- ½ C chicken broth shopping list
- 2 tbs chopped fresh cilantro (I use WAY MORE) shopping list
- ½ tsp salt (more or less to taste) shopping list
- 1/8 tsp pepper shopping list
- 1/8 tsp hot sauce (or more - I use Tabasco) shopping list
- 1 (10 oz) package frozen baby lima beans, thawed shopping list
How to make it
- 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.
People Who Like This Dish 3
- chefmeow Garland, TX
- ttaaccoo Buffalo, NY
- tnjazmyn Manchester, TN
- kitchenscientist Sterling, AK
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people
chefmeow
tnjazmynThe Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "