Best 2 Autumn Vegetable Succotash Recipes

Embark on a culinary journey with our delightful Autumn Vegetable Succotash, a vibrant and flavorful dish that embodies the essence of the harvest season. This heartwarming recipe celebrates the bounty of fresh autumn vegetables, skillfully combined to create a symphony of flavors and textures. Featuring tender sweet corn, crisp green beans, succulent bell peppers, and hearty butternut squash, this succotash is a delightful medley of colors, textures, and tastes.

The Autumn Vegetable Succotash recipe offers a classic preparation, guiding you through each step to ensure perfect results. We also present a tantalizing Vegan Autumn Vegetable Succotash variation for those seeking a plant-based delight, showcasing the versatility of this dish. Additionally, our recipe collection includes a comforting Autumn Vegetable Succotash Soup, transforming the flavors of succotash into a cozy and nourishing soup, perfect for chilly evenings.

Whether you prefer the classic succotash, its vegan counterpart, or the heartwarming soup version, our recipes provide detailed instructions and helpful tips to ensure success in the kitchen. Join us on this culinary adventure as we explore the vibrant flavors and textures of autumn vegetables in these delectable succotash recipes.

Here are our top 2 tried and tested recipes!

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:

Choose fresh, seasonal vegetables. This will ensure the best flavor and texture for your succotash.
Don't overcook the vegetables. They should be tender but still have a slight crunch.
Use a variety of vegetables. This will add color, flavor, and texture to your dish.
Season the succotash to taste. Salt, pepper, and garlic powder are all good options.
Serve the succotash immediately. This is when it will be at its best.

Conclusion:

Autumn vegetable succotash is a delicious and easy-to-make dish that is perfect for a fall gathering. It is packed with fresh, seasonal vegetables and is a great way to use up any leftovers you may have. Serve it as a side dish or as a main course with a side of bread or rice.

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