Organic Red Kuri Squash, Sweet Corn, Fava Beans, and Sage Succotash

Difficulty: easy
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Known as “the three sisters”, squash, beans, and corn, are the three main ingredients in the classic succotash. In this modern version, we use red kuri squash and fava beans.

Red kuri squash has a creamy texture when cooked, and tastes like squash but with a hint of chestnuts. It also adds great color to the dish because unlike other winter squash the skin of the red kuri squash is edible. Fava beans take some work to extract them from the pods and to peel away the tough outer layer but it’s well worth the effort. They cook quickly, have a creamy texture and nutty taste.

Fava beans take some work to extract them from the pods and to peel away the tough outer layer but it’s well worth the effort. They cook quickly, have a creamy texture and a nutty taste.

INGREDIENTS

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1 large red kuri squash, halved and seeded, medium dice (about 1/2 inch)
3 ears of sweet corn, kernels cut off the cob
2 lbs of fava beans (unshucked), shucked and peeled
1/2 large yellow onion, medium dice (about 1/2 inch)
2 Tbsp fresh sage leaves chopped (about 8 leaves)
1 tsp of fresh thyme leaves (about 3 sprigs)
3 Tbsp extra virgin olive oil
2 Tbsp butter
Kosher salt to taste
Black pepper to taste

DIRECTIONS

Preparation:

Medium dice 1/2 large yellow onion; set aside.
Remove corn husks and corn silk, wash and cut kernels off the cob; set aside.
Shuck fava beans, peel the outer layer off of fava bean, wash beans, drain; set aside.
Wash and pat dry fresh sage leaves, chop; set aside.
Remove thyme leaves from sprigs; set aside.
Mince garlic; set aside.
Red kuri squash:
- Wash and pat dry the red kuri squash; using a vegetable peeler or knife, remove any rough, bumpy, or blemished skin.
- Cut the top (stem) and bottom parts off.
- Cut in half lengthwise, remove the seeds and any membranes from the center.
- Cut crosswise 1/2 inch width slices.
- Cut slices into 1/2 inch long pieces; set aside.

Cooking:

Heat a large skillet (with cover) on medium-high heat burner, add oil and butter.
When the butter has melted add the onions; stirring occasionally, cook until translucent (about 2 minutes).
Add garlic, stir and cook for one minute.
Add squash, cover and cook 7-8 minutes, stirring occasionally.
Add sweet corn, cover and cook 3-5 minutes, stirring occasionally.
Add fava beans, cover and cook 5 minutes, stirring occasionally.
- You may need to add a tablespoon or two of water at this point if there is no moisture on the bottom of the skillet.
Add chopped sage and thyme leaves, stir, cook for 1 minute.
Season to taste with kosher salt and black pepper.
The succotash is ready to serve.