Butternut Succotash With Hominy Ham Recipes

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AUTUMN SUCCOTASH



Autumn Succotash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

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)

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.

SUCCOTASH WITH HOMINY



Succotash With Hominy image

Provided by Craig Claiborne

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

6 ears unshucked corn on the cob
8 tablespoons butter
1/2 cup finely chopped green onions or scallions
1/2 cup yellow pepper, cored, seeded and finely chopped
1/2 cup red pepper, cored, seeded and finely chopped
2 cup canned hominy, drained
1/2 cup fresh or frozen baby lima beans
1/2 cup fresh or frozen field peas or lady peas
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup finely minced chives

Steps:

  • Preheat the oven to 475 degrees.
  • Open up the tops of each ear of corn to expose the silks. Chop off and discard the top of each ear, removing most of the silks. Drop the corn into enough cold water to cover, and let stand 5 minutes. Drain. Reshape the husks and wrap them, two by two, in aluminum foil. Arrange them on a baking sheet and place in the oven. Bake 15 minutes.
  • Shuck the corn, discarding any silks that remain. Cut way the kernels, and set aside.
  • Heat the butter in a casserole, and add the onions and peppers. Cook briefly, stirring, and add the hominy. If fresh beans and peas are used, add them, and cook until tender. If frozen beans and peas are used, run them under the hot water until defrosted. Drain, and add them to the casserole. Add the corn, salt and pepper. Cook, stirring, about 1 minute, and stir in the chives, and serve.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 3 grams, TransFat 1 gram

BUTTERNUT SQUASH HOMINY SOUP



Butternut Squash Hominy Soup image

This dish was inspired by traditional posole, but it's vegetarian. To make it vegan, skip the sour cream.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 small red onion, chopped
4 cups cubed peeled butternut squash (about 1 pound 6 ounces), large pieces cut in half
2 1/4 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 large canned chipotle chile pepper, plus 1 tablespoon adobo sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 29-ounce can white hominy, drained
1 15-ounce can black beans, drained and rinsed
1/3 cup sour cream
3 small radishes
1 5-ounce package baby arugula

Steps:

  • Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes.
  • Put the chipotle and adobo sauce in a blender with 1/2 cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes.
  • Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping.
  • Remove the soup from the heat and add the remaining 3/4 cup corn, the arugula and remaining 1/4 teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes.

HAM AND SUCCOTASH STEW WITH CHEDDAR BISCUITS



Ham and Succotash Stew with Cheddar Biscuits image

Categories     Bread     Soup/Stew     Cheese     Vegetable     Brunch     Bake     Quick & Easy     Cheddar     Ham     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 17

1 medium onion, chopped fine
2 garlic cloves, minced
1 tablespoon unsalted butter
3/4 pound ham steak, cut into 1-inch pieces (about 2 cups)
1 carrot, cut on the diagonal into 1/2-inch slices
1 cup frozen corn
1 cup frozen baby lima beans
3/4 cup chicken broth
3/4 cup water
1/4 teaspoon dried thyme, crumbled
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup finely grated sharp Cheddar
1/4 cup milk
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 2 tablespoons all-purpose flour

Steps:

  • In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened. Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
  • Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS



Butternut Squash with Hominy, Corn and Bell Peppers image

Categories     Pepper     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Corn     Bell Pepper     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

BUTTERNUT SUCCOTASH WITH HOMINY & HAM



BUTTERNUT SUCCOTASH WITH HOMINY & HAM image

Categories     Squash

Number Of Ingredients 18

3 ounces of country ham, cut into small dice
1/4 cup peanut oil (or canola oil or safflower oil)
1/2 cup onion, small dice
1/2 cup red bell pepper, small dice
1/2 cup celery, small dice
1 tablespoon garlic, minced
Pinch crushed red pepper flake
1 bay leaf
2 cups butternut squash, peeled and seeded, cut into medium dice (or acorn squash, or pumpkin)
2 cups baby lima beans, (fresh or frozen)
1 1/2 cups chicken stock, or more, as needed (or water)
1 1/2 cups white hominy, drained and rinsed
1 cup heavy cream
Salt and black pepper, to taste
1 1/2 teaspoon fresh thyme leaves
2 tablespoons parsley, chopped
1/2 cup dried bread crumbs (optional)
2 tablespoons melted butter (optional)

Steps:

  • In a heavy-bottomed saucepan, heat oil over the medium heat, add country ham and cook until lightly browned. Add onion, pepper and celery; cook over medium heat until softened and beginning to caramelize. Add garlic, pepper and bay leaf; cook one minute. Stir in lima beans and butternut squash; add chicken stock ( or water) just until fluid. Bring to a simmer and cook until butternut dice are just tender. Remove from heat and reserve. While limas are cooking, combine hominy and cream in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until cream is reduced and thickened. Stir into limas, season liberally and stir in herbs. Transfer to an ovenproof casserole. (May be prepared ahead to this point.) Preheat oven to 350. Combine breadcrumbs and melted butter in a bowl and sprinkle on top of succotash. Bake until bubbly and golden brown, about 25-30 minutes. Serve hot.

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