Butternut Succotash
Source of Recipe
DKS
List of Ingredients
3 oz. country ham
1/4 C oil
1/2 C onion, diced
1/2 C red bell pepper, diced
1/2 C celery, diced
1 T minced garlic
pinch of crushed red pepper flakes
1 bay leaf
2 C butternut squash, peeled and seeded, cut into medium dice
2 C frozen baby lima beans
1 1/2 C chicken stock
1 1/2 C white hominy, drained
1 C heavy cream
Salt, pepper to taste
1 1/2 t thyme
2 T parsley Recipe
Heat oil over medium heat. Add ham and cook until browned. Add onion, pepper and celery. Cook over medium heat until softened and beginning to carmelize. Add garlic, pepper and bay leaf. Cook 1 minute. Stir in lima beans and butternut squash; add chicken stock just until fluid. Bring to a simmer and cook until butternut dices 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. Preheat oven to 350 degrees. 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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