Autumn succotash recipe
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
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)
Each serving contains
- Energy
- 915kJ 218.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 2.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 30.0gProtein 8.0gFibre 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
