Edamame and Butternut Squash Succotash Recipe

Name: Edamame and Butternut Squash Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash; (1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces (about 3 cups); 2 ounces green beans, sliced on the bias into 1-inch pieces; 2 teaspoons extra-virgin olive oil; 1 small onion, finely chopped; 1 garlic clove, minced; 1/2 cup homemade or reduced-sodium store-bought chicken or vegetable broth; 1 cup fresh or frozen corn kernels; 1 cup fresh or frozen shelled edamame; 1 teaspoon coarsely chopped fresh thyme; Coarse salt and freshly ground pepper; 1 tablespoon coarsely chopped fresh flat-leaf parsley

Servings: persons

1 small butternut squash
(1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces (about 3 cups)
2 ounces green beans, sliced on the bias into 1-inch pieces
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup homemade or reduced-sodium store-bought chicken or vegetable broth
1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 teaspoon coarsely chopped fresh thyme
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh flat-leaf parsley

1
Fill a pot with 2 inches of water.
2
Set a steamer basket (or colander) in pot; bring water to a boil.
3
Place squash in basket and steam just until tender when pierced with the tip of a sharp knife, about 7 minutes.
4
Transfer to a plate.
5
Add green beans to basket; steam until crisp-tender, about 3 minutes.
6
Transfer to plate.
7
In a large skillet, heat oil over medium.
8
Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes.
9
Add broth, and bring to a simmer.
10
Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
11
Add thyme, along with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine.
12
Add 1 teaspoon salt (or to taste), and season with pepper; stir to combine.
13
Sprinkle with parsley, and serve.
14
(Per Serving)
15
Calories: 104
16
Saturated Fat: .3g
17
Unsaturated Fat: 1.7g
18
Cholesterol: 0mg
19
Carbohydrates: 17.6g
20
Protein: 4.4g
21
Sodium: 336mg
22
Fiber: 3.7g

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small butternut squash, (1 pound), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces (about 3 cups), 2 ounces green beans, sliced on the bias into 1-inch pieces, 2 teaspoons extra-virgin olive oil, and more.

Yes, Edamame and Butternut Squash Succotash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Edamame and Butternut Squash Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions