Harvest Succotash

Harvest Succotash

Harvest Succotash

Posted by Chef Don King, Culinary Market Specialist


This recipe is a wonderful autumn variation of the traditional New England style side dish or vegetable stew. It goes great with any holiday meal. Enjoy it this holiday season!


1 cup  Jake & Amos Corn Relish

1 16oz package butternut squash, cubed

2 cups lima beans

1/2 onion, finely diced

3 cups corn kernels

1 cup cherry tomatoes, sliced

1 yellow pepper, diced

1/2 cup chicken broth (optional during cooking)

2 tablespoons extra-virgin olive oil, for drizzling

2 tablespoons salted butter

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon fresh sage, chopped

2 teaspoon fresh parsley, chopped

Sea salt and freshly ground black pepper

  1. Prepare the squash by cutting into evenly sized cubes, about 1 inch square.

  2. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

  3. Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30-35 minutes or until golden brown around the edges.

  4. While the squash is roasting, in a large skillet over medium heat, add the olive oil and onion. Fry until the onion is translucent, for about 5 minutes.

  5. Add the lima beans, corn kernels, Jake & Amos Corn Relish, tomatoes, peppers, garlic powder, and smoked paprika to the pan. Fry for 5-6 minutes or until lima beans are tender. If needed, add in the chicken broth. Then, add in roasted butternut squash.

  6. Take pan off of the heat and add in the sage, parsley, butter, salt, and pepper. Enjoy!

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