Autumn Succotash

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 to 8 servings
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1/4 large butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 2 cups)

1 bunch Tuscan kale, stemmed and torn into large pieces

7 tablespoons unsalted butter

Kosher salt and freshly ground pepper

8 ounces shiitake mushrooms, stemmed and chopped

1 15-ounce can white hominy, drained and rinsed

1 large red onion, chopped

1 red bell pepper, chopped

1 Fresno chile pepper, seeded and chopped

1 clove garlic, finely grated

3 sprigs thyme

2 cups fresh corn kernels (from about 4 ears)


  1. Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
  2. Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
  3. Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.

Cook’s Note

Make the succotash up to 4 hours ahead. Transfer to a shallow baking dish and gently reheat in a 300 degrees F oven.