Butternut Succotash
Anna
Makes a hearty hot dish to bring to a picnic or family gathering
ingredients
- 3 ounces of country ham, cut into small dice
- 1/4 cup peanut oil,canola oil, or safflower oil
- 1/2 cup onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup celery, finely diced
- 1 tablespoon minced garlic
- Pinch of crushed red pepper flake
- 1 bay leaf
- 2 cups butternut squash, peeled and seeded and diced
- 2 cups fresh or frozen baby Lima beans
- 1 1/2 cups chicken stock, or more, as needed
- 1 1/2 cups white hominy, drained and rinsed
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped
- 1/2 cup dried bread crumbs
- 2 tablespoons melted butter
directions
- 1
In a heavy-bottomed saucepan, heat oil over medium heat, add country ham and cook until lightly browned. Add onion, pepper and celery; cook over medium heat until softened and beginning to caramelize. Add garlic, pepper and bay leaf; cook one minute.
- 2
Stir in Lima beans and butternut squash; add chicken stock just until fluid. Bring to a simmer and cook until butternut squash is just tender. Remove from heat and reserve.
- 3
While Lima beans are cooking, combine hominy and cream in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until cream is reduced and thickened. Stir into Lima beans, season liberally with salt and pepper and stir in herbs. Transfer to an ovenproof casserole. (May be prepared ahead to this point.)
- 4
Preheat oven to 350 degrees. Combine breadcrumbs and melted butter in a bowl and sprinkle on top of succotash. Bake until bubbly and golden brown, about 25-30 minutes. Serve hot.
Source: Ben Barker of Magnolia Grill
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews