Edamame Succotash Recipe

Name: Edamame Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash, peeled, 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 low-sodium store-bought chicken stock, skimmed of fat; 1 cup fresh or frozen corn kernels; 1 cup fresh or frozen shelled edamame; 1 teaspoon roughly chopped fresh thyme; Pinch of coarse salt; Freshly ground pepper; 1 tablespoon roughly chopped fresh flat-leaf parsley

Servings: persons

1 pound butternut squash, peeled, 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 low-sodium store-bought chicken stock, skimmed of fat
1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 teaspoon roughly chopped fresh thyme
Pinch of coarse salt
Freshly ground pepper
1 tablespoon roughly chopped fresh flat-leaf parsley

1
In a steamer basket set over a pan of simmering water, steam the squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes.
2
Transfer to a plate; set aside.
3
Add the green beans to the basket; steam until crisp-tender, about 3 minutes.
4
Remove from heat; set aside.
5
In a 10-inch saute pan, heat the oil over medium heat.
6
Add the onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes.
7
Add the chicken stock, and bring to a simmer.
8
Add the corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
9
Add the thyme with the steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine.
10
Season with salt and pepper, and sprinkle with the parsley.
11
Serve immediately.

987

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 pound butternut squash, peeled, 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, and more.

Yes, Edamame Succotash falls under the Meat & Poultry 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 Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions