Butternut Squash Green Bean Dried Cranberry Succotash W Recipes

AUTUMN SUCCOTASH

Steps:

• 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.
• 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.
• 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.

CRANBERRY BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI RABE

Steps:

• Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.
• Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.
• Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.
• Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.
• Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.

BUTTERNUT SQUASH, GREEN BEAN & DRIED CRANBERRY SUCCOTASH W/

Steps:

• Place butter in large saute pan over medium heat. Allow the butter to brown over medium heat, stirring frequently, until it has turned golden and smells nutty, about 6 minutes.
• Add the butternut squash to the pan. Sprinkle with pinch of nutmeg, kosher salt and freshly cracked black pepper. Toss then allow the butternut squash to cook, untouched, for about 4-5 minutes or until the bottoms begin to caramelize. Toss the squash and cook for another 4-5 minutes so that a new side of has a chance to caramelize.
• Next, add the green beans, dried cranberries and sage to the pan. Sprinkle with kosher salt and freshly cracked black pepper. Stir. Cook for another 10-15 minutes, stirring occasionally, until the green beans are tender and the squash has cooked through.
• Finally, add the lemon juice and zest to the pan. Stir and continue cooking until all of the lemon juice has cooked off.
• Taste then adjust seasonings as desired with more kosher salt and freshly cracked black pepper.
• Serve immediately.