Sweet Corn and Butternut Squash Succotash

 

This is SUCH a nice side dish for this Maple Sugar Time of Year ! We had this with roasted baby potatoes and grilled lamb chops this evening.  It was a bit of springtime before the actual seasonal warm up. 

Friends visited this past week. We took them to the local indie bookstore that has just changed hands. We were wanting to support the new folks and also show our friends a high quality indie shop. Score ! In our browsing, I found this cook book that highlights the use of maple syrup in all the recipes. Thus far, I have made three recipes from the book; all three have been winners. 

 

This evening, this succotash served as our side dish - it was delicious ! There is a light dijon mustard and maple syrup sauce that bubbles down to a light glaze over the vegetables. There's butter, but not so much that you feel you're breaking the bank on calories. It's a keeper recipe. What else can I say ? 

Here's how I did it. I added green scallions to give the dish a bit of green because, hey ! I miss the green of springtime ! The white sprinkles of feta cheese played really well with the bit of sweetness and mustard. That tang was a great offset to the sweetness ! Here's the recipe !

Sweet Corn and Butternut Squash Succotash

Ingredients:

2 tbsp. butter

1/2 large sweet onion, small dice

4 green scallions, whites and greens sliced to small coins (reserve the very green tops)

2 c. peeled and seeded butternut squash, 1/2 inch dice

2 c. frozen sweet white kernel corn

1/4 tsp. smoked paprika

1 c. reduced sodium chicken broth

1 rounded tsp. Dijon mustard

Kosher salt and black pepper, to taste

1-1/2 tbsp. maple syrup

1/4 c. feta cheese crumbles for garnish

Making the Dish:

1. Place the butter and onions and scallions ( whites and light green coins) in a large fry pan over medium high heat. Sauté for 3 minutes to wilt.

2. Add the prepped squash, frozen corn, and smoked paprika and cook for 3 or 4 minutes. Stir frequently to toss the veggies down toward the hot pan. 

3. Stir in the chicken broth, mustard, and black pepper. Cover the pan and braise for about 6 minutes. Taste the squash. It should still have just a bit of 'bite'. 

4. Remove the pan cover and finish the vegetables off, as the last of the broth is cooked away. Stir frequently.

5. Add the maple syrup and toss to get all the veggies coated with the sweetness. Taste and correct the salt and pepper seasoning.

6. Plate in a nice bowl and top with the feta cheese crumbles and reserved scallion deep green coins. Serve while it's piping hot !