Autumn Succotash

Check our Lucky 32 Southern Kitchen Blog Post – Butternut Squash and the Three Sisters Approach to Succotash

¼ cup butter
1 lb. butternut squash, washed, peeled, and diced
½ lb. boiled peanuts
½ lb. sweet corn ears, kernels cut from cobs
¼ cup water
½ tsp. dried thyme
Salt and pepper to taste

Melt butter in a skillet over medium-high heat. Add butternut squash, and sauté 3 to 4 minutes. Add boiled peanuts, and cook 3 to 4 minutes. Add corn kernels and remaining ingredients. Cook until corn, peanuts, and squash are tender. Cover and cook 6-8 minutes (or until squash is tender).

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.