Autumn Succotash

Autumn Succotash

Check our Lucky 32 Southern Kitchen Blog Post – Butternut Squash and the Three Sisters Approach to Succotash

  • ¼ cup butter
  • 1 lb. butternut squash, washed, peeled, and diced
  • ½ lb. boiled peanuts
  • ½ lb. sweet corn ears, kernels cut from cobs
  • ¼ cup water
  • ½ tsp. dried thyme
  • Salt and pepper to taste

Melt butter in a skillet over medium-high heat. Add butternut squash, and sauté 3 to 4 minutes. Add boiled peanuts, and cook 3 to 4 minutes. Add corn kernels and remaining ingredients. Cook until corn, peanuts, and squash are tender. Cover and cook 6-8 minutes (or until squash is tender).

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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