Best 4 Autumn Succotash Recipes

As the leaves change color and the air becomes crisp, it's time to celebrate the bounty of the autumn harvest with a warm and comforting dish that showcases the best of the season's vegetables. Autumn succotash, a classic Native American dish, is a vibrant and flavorful stew that combines the sweetness of corn, the earthiness of beans, and the smokiness of bacon. Whether you enjoy it as a hearty main course or a delightful side dish, this autumnal delight is sure to please your taste buds and warm your soul on a chilly fall evening.

Let's cook with our recipes!

AUTUMN VEGETABLE SUCCOTASH

Autumn Vegetable Succotash image

Sage and squash enliven this fresh, buttery succotash.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 yellow summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh or frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons fresh sage, coarsely chopped

Steps:

In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

AUTUMN SUCCOTASH

Autumn Succotash image

Categories Side Sauté Christmas Thanksgiving Quick & Easy Bacon Corn Legume Lima Bean Fall Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Steps:

Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

AUTUMN VEGETABLE SUCCOTASH

Autumn Vegetable Succotash image

Make and share this Autumn Vegetable Succotash recipe from Food.com.

Provided by Dancer

Categories Beans

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh corn kernels or 1 cup frozen corn kernels
salt & freshly ground black pepper
2 tablespoons sage, coarsely chopped or 1 tablespoon bottled sage

Steps:

In a skillet over medium-high heat, melt butter.
Add onion; cook until translucent, 2 minutes.
Add garlic, bell peppers, zucchini, squash, lima beans and corn.
Season with salt and pepper; cook, stirring until vegetables are tender, 10 minutes.
Stir in sage and serve.

AUTUMN SUCCOTASH

Autumn Succotash image

I really love Succotash and this recipe is so yummy. All the veggies mixed together is divine! You can make this served over Gruyere grits as well. I will add the recipe for the grits below. This came from my Southern Living Ultimate Christmas Cookbook on page 43, that they sold at Dillard's last year 2010. The recipes in...

Provided by Kimberly Biegacki

Categories Side Casseroles

Time 45m

Number Of Ingredients 16

Ingredients

2 Tbsp butter or margarine
1 large fennel bulb, cut into thin 2" strips
1 medium onion, cut into 1/4" wedges
2 garlic cloves, minced
1 large red bell pepper, cut into thin 2" strips
1 large large yellow bell pepper, cut into thin 2" strips
1 (16-oz) bag frozen whole kernel corn, thawed
1 (10 oz.) package baby lima beans, thawed
1/2 c heavy whipping creams
1/3 c chopped flat-leaf parsley
2 Tbsp fresh lemon juice
1 tsp salt
1 1/2 Tbsp greek seasoning
1/2 tsp freshly ground black pepper
4 medium plum tomatoes, chopped (about 1 cup)
1/2 c swiss cheese, shredded or gruyere

Steps:

1. Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
2. Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
3. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
4. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
5. I made an omelet with leftover Succotash and it was delish!

Tips:

Use fresh, seasonal vegetables. This will give your succotash the best flavor and texture. Look for vegetables that are brightly colored and free of blemishes.
Don't overcook the vegetables. Succotash should be cooked until the vegetables are tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
Season the succotash to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a bit of butter or cream for a richer flavor.
Serve succotash as a side dish or main course. It's a great addition to any summer cookout or potluck.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up fresh, seasonal vegetables and it's also a healthy and affordable meal option. Whether you're looking for a side dish or a main course, succotash is a great choice.