Vegan Medley Poblano-butternut Squash Succotash, Sautéed Spinach & Grilled Asparagus, Topped With Crispy Shallots Recipe

In a large skillet, heat olive oil over medium heat. Add red onion and sauté until translucent, about 2-3 minutes.

Add garlic and diced poblano peppers; cook until peppers start to soften, about 2 minutes.

Stir in cubed butternut squash and corn kernels. Pour in vegetable broth, cover, and simmer 8-10 minutes until the squash is just tender.

Fold in black beans. Stir in lime juice and season with salt and black pepper to taste. Adjust seasoning as needed and keep warm.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add spinach in batches, tossing until wilted and bright green, 2-3 minutes total. Season with salt and pepper to taste.

Toss the asparagus with olive oil, salt, and pepper to coat.

Grill on a preheated grill pan or outdoor grill over medium-high heat, turning once, until blistered and crisp-tender, about 3-4 minutes per side.

Heat neutral oil in a small deep skillet to 350°F (175°C).

Add the shallots and fry, stirring occasionally, until golden and crispy, about 3-5 minutes. Drain on paper towels and lightly season with salt.

Assemble plates with a bed of succotash, then top with sautéed spinach and grilled asparagus.

Sprinkle crispy shallots over the top. Garnish with lime wedges and chopped cilantro. Drizzle with hot sauce if desired.