Poblano-butternut Squash Succotash Recipe
Make Poblano-butternut Squash Succotash Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Poblano-Butternut Squash Succotash
Method
Poblano-Butternut Squash Succotash
- 1
Roast poblano peppers
Place the poblano peppers over a gas flame or under the broiler, turning until the skin is blackened and blistered on all sides. Transfer to a bowl, cover to steam, then peel off the charred skin, remove seeds, and dice.
- 2
Prepare butternut squash
Peel, seed, and dice the butternut squash into about 1/2-inch (1.25 cm) pieces.
- 3
Sauté aromatics
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds more.
- 4
Cook squash
Add the butternut squash to the skillet with the aromatics. Sprinkle with cumin and smoked paprika. Cook, stirring occasionally, until the squash begins to soften and edges are lightly caramelized, about 8-10 minutes.
- 5
Add corn and peppers
Stir in the corn kernels and the roasted poblano pieces. Cook 3-5 minutes until the corn is heated through and the squash is tender.
- 6
Season and finish
Season with salt and pepper. If desired, squeeze in a little lime juice and toss in chopped cilantro.
- 7
Serve
Taste and adjust seasoning. Serve warm as a side dish or over grains for a heartier meal.