Adam said, “Many of us don’t know succotash except for Sylvester the Cat’s exclaiming ‘Suffering Succotash!’ back in the days of Looney Tunes. Actually, succotash has been around a lot longer than even Sylvester. An old Native American dish (its name derives from the Narragansett work for boiled corn kernels) the dish has come to mean any rustic bean-and-corn stew. Succotash colors look a lot like autumn, but its warming, hearty simplicity are perfect for deepest winter.”
And, this dish is easy to make, delish because of the Miguel & Valentino smoked olive oil (cold-smoked in Spain over pine cones. We’ve tried some of the others, and none of them even come close to this).
If your oven is plumb wore out, make this in a skillet on top of the stove.Sauté onions, add squash with 2 C water. Cover pot and simmer about 10 minutes, or until squash is almost tender. Add remaining ingredients, except the extra glug of smoked olive oil.Cover pot and simmer another 5 minutes. Stir in more smoked oil, garnish as you like. This tastes great, but doesn’t look as pretty as the roasted version.
Serves 4-6 Roast casserole at 425 degrees
|2 C organic butternut squash, ½ inch cubes||½ tsp black pepper or grains of paradise|
|2 C organic corn kernels, fresh or frozen||1 tsp oregano|
|1 C large dice organic onion||1 tsp good salt|
|1 can Eden butterbeans, drained, about 2 C||2 Tbsp Butternut Mt Farms maple syrup|
|1/2 cup smoked olive oil; more to taste|
Place mixture into a casserole dish and put into preheated, hot 425 degree oven. Roast uncovered for about 45 minutes, or until squash can be easily pierced with a knife. Stir once or twice during roasting time.Remove from oven.Drizzle with more smoked olive oil.Serve hot or room temperature.
This dish can be made a few days in advance and reheated for about 15-20 minutes at 350 degrees.