Best 2 Autumn Vegetable Succotash Recipes

As the autumn season brings an array of colorful and flavorful vegetables, the traditional Native American dish of succotash undergoes a delightful transformation, showcasing the bounty of the harvest. Autumn vegetable succotash offers a vibrant tapestry of textures and flavors, blending sweet corn, tender beans, juicy tomatoes, and hearty squash with a savory broth, creating a comforting and nutritious meal that celebrates the essence of fall.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

Tips:

Use fresh, seasonal vegetables for the best flavor.
Don't overcook the vegetables, or they will become mushy.
If you don't have fresh corn, you can use frozen or canned corn.
Add a little bit of salt and pepper to taste.
Serve succotash as a side dish or main course.
Garnish with fresh herbs, such as parsley, basil, or thyme.

Conclusion:

Autumn vegetable succotash is a delicious and easy-to-make dish that is perfect for a fall meal. It is a great way to use up seasonal vegetables, and it can be served as a side dish or main course. This dish is also a good source of vitamins, minerals, and fiber.

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