- Difficulty: Easy
- Servings: 6 to 8 portions
- Nutrition Per Serving:
Size: 1 of 8 portions
Calories: 223
Total Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Dietary Fiber: 5 g
Sugar: 6 g
Protein: 5 g
Cholesterol: 27 mg
Sodium: 506 mg - Total Time: 50 min
- Active Prep Time: 50 min
Ingredients
- 1/4 large butternut squash, peeled, deseeded and chopped into 1/2-inch cubes (about 2 cups)
- 1 bunch Tuscan kale, stems removed and torn into large pieces
- 7 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 8 ounces shiitake mushrooms, stems removed and chopped
- 1 (15-ounce) can white hominy, rinsed and drained
- 1 large red onion, diced
- 1 red bell pepper, diced
- 1 Fresno chile, seeded and diced
- 1 clove garlic, finely grated
- 3 sprigs fresh thyme
- 2 cups fresh corn kernels (from about 4 ears)
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Instructions
- In a large nonstick skillet combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Bring to a boil over medium-high heat, then cover and simmer until the squash is tender, about 58 minutes. Uncover and cook until the water evaporates and the squash begins to brown, about 35 minutes more. Transfer to a bowl.
- In the same skillet, melt 3 tablespoons butter over medium-high heat. Add the shiitake mushrooms and hominy and cook, stirring occasionally, until golden brown, about 46 minutes. Season with salt and pepper and cook another 12 minutes until mushrooms are cooked through. Add to the bowl with the squash.
- Return the skillet to medium-high heat and add the remaining 3 tablespoons butter. Saut the red onion, bell pepper, Fresno chile, garlic, thyme, and a pinch of salt and pepper until the vegetables soften and begin to color, about 58 minutes. Stir in the corn and cook until tender, 35 minutes. Return the squash and mushroom mixture to the skillet and toss to combine. Transfer to a serving platter or bowl.
You can prepare the succotash up to 4 hours in advance; transfer to a wide baking dish and gently warm in a 300F oven before serving.
Photograph by Ryan Dausch
