This recipe for Acorn Squash Succotash is simple and delicious, a perfect holiday standard. To save even more time, use pre-peeled butternut squash, available in most supermarkets.
Yield:
6 to 8 servingsIngredients
2 tablespoons olive oil
1 medium onion, chopped medium
1 garlic clove, minced
1 red bell pepper, chopped medium fine
1 acorn squash, peeled, seeded, and cut into 1/2-inch cubes
1-1/2 cups chicken broth
1 cup frozen corn
1 cup frozen peas
3/4 cup heavy cream
1-1/4 teaspoons chopped fresh thyme
Salt and pepper, to taste
Instructions
Heat oil in a sauté pan over a moderate flame. Add onion and garlic and cook, stirring frequently, until they begin to turn brown, about 5 minutes. Add pepper and cook 3 to 5 minutes. Add squash and chicken broth; bring to a boil, then lower heat and simmer until squash is almost tender, but not soft, about 10 minutes. Add frozen corn and peas, then add cream and thyme. Simmer 5 minutes, add salt and pepper to taste, and serve.
