Summer Vegetable Succotash
Tracy
ingredients
- 1 lb. yukon gold potatoes, cubed
- 3-4 T. olive oil
- 2 T. salt
- 1/2 stick butter
- 2 cups fresh corn kernels (about 3 ears), frozen or canned works fine too
- 8 oz. pattypan squash, quartered
- 8 oz shelled edamame, cooked and cooled (frozen is fine)
- 1/4 cup finely chopped red onion or shallot
- 1/4 cup finely chopped fresh chives
- Bacon bits (if desired)
directions
- 1
Toss potatoes with olive oil and salt. Roast potatoes in oven at 350 for 30-40 minutes, or until brown and crispy on the edges, stirring once.
- 2
While the potatoes roast, prepare the rest of the dish. Steam the corn, edamame, and squash until crisp/tender. Saute the onion in a the butter until cooked and slightly brown.
- 3
Mix all ingredients together in a bowl with the chives added in at the end. Season with salt and pepper to taste. Serve warm.
notes
This can be made with all kinds of squash.
Source: Tracy
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