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Creamy Three Sisters Squash and Corn Succotash

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A rich, velvety side dish combining winter squash, corn, and lima beans in a creamy sauce. This quick and easy recipe sautés vegetables for deep flavor before adding heavy cream for a comforting, low-effort meal.

Ingredients

Scale
  • 1 lb butternut squash, peeled and cubed into half-inch pieces
  • 1 lb delicata squash, peeled and cubed into half-inch pieces
  • 3 ears fresh corn, kernels cut off cob (or 1 cup high-quality frozen corn)
  • 1 cup lima beans (butter beans), cooked (canned rinsed or dried soaked/boiled)
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 medium yellow or white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • Kosher salt and freshly cracked black pepper, to taste
  • Optional: Bacon bits, apple cider vinegar, or cayenne pepper

Instructions

  1. Prep the vegetables by peeling and cubing the squash into uniform half-inch pieces. Cut corn kernels off the cob or measure out frozen corn. Dice the onion and mince the garlic.
  2. Heat a large heavy-bottomed skillet (cast iron is ideal) over medium heat. Add the butter and let it melt until it foams slightly.
  3. Add the diced onion and a pinch of salt to the skillet. Cook for 3-4 minutes until the onion is translucent and soft.
  4. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  5. Add the cubed squash to the skillet. Stir to coat in butter and cook for 5-7 minutes, stirring occasionally, until the squash softens and develops golden-brown spots.
  6. Toss in the corn kernels and cooked lima beans. Stir everything together and cook for another 3-4 minutes until the corn is bright and the squash is fork-tender.
  7. Pour in the heavy cream and add the fresh thyme leaves. Stir gently to combine.
  8. Let the mixture simmer on low heat for 3-5 minutes until the cream reduces slightly and thickens into a rich sauce.
  9. Taste and adjust seasoning with salt and pepper. Remove from heat and serve immediately, garnished with extra thyme or paprika if desired.

Notes

Do not boil the vegetables; sautéing creates better texture and flavor. Ensure frozen corn is thawed and patted dry to prevent a runny sauce. Reduce cream on low heat to avoid curdling. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk or broth. Do not freeze as the cream may separate.

Nutrition

Keywords: succotash, squash recipe, creamy side dish, fall vegetables, corn and lima beans, easy weeknight dinner, comfort food, gluten-free side

Find it online: https://sagestirs.com/creamy-three-sisters-squash-and-corn-succotash-10-minute-easy-side/