Three Sisters Succotash
recipe adapted from Chef Cody DeRosett and photography by Talitha Schroeder
So named for the Native American tradition of planting squash, corn and beans together so they can nurture each other like family.
Ingredients
1 cup summer squash, medium diced
½ cup yellow onion, diced small
1 garlic clove, minced
1 ear of corn, shucked and cut off cob
½ cup shelled beans such as butter beans
½ cup any color bell pepper, diced small
½ cup grape tomatoes, quartered
½ teaspoon smoked paprika
Pinch of cayenne
Olive oil
1-2 tablespoons butter
Salt & pepper to taste
Directions
Roast diced squash at 425℉ for 15 minutes.
While that’s going, sauté onion & garlic in olive oil til translucent. Add corn, beans, bell pepper & tomatoes. Saute til just cooked through. Add in squash. Season with paprika, cayenne, salt & pepper. Cook for another 2-3 minutes. Add butter and mix til melted and glossy.
Serve as a side with your favorite proteins or enjoy a big bowl as is!
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