Vegan Medley Poblano-butternut Squash Succotash, Sautéed Spinach & Grilled Asparagus, Topped With Crispy Shallots 27 Recipe

Roast the poblano pepper under the broiler or on the grill until the skin is blistered. Place in a bowl, cover to steam, then peel, seed, and dice.

Trim asparagus and set aside. Peel and slice shallots thinly for later crisping.

In a large skillet, heat 2 tablespoons olive oil over medium heat.

Add diced butternut squash and red onion; season with 0.5 teaspoon salt and 0.25 teaspoon black pepper; sauté until tender, about 8-10 minutes.

Add minced garlic; cook 30 seconds until fragrant.

Stir in corn kernels and roasted poblano; cook 2-3 minutes to heat through.

Finish with lime juice (1 tablespoon) and cilantro (2 tablespoons); adjust salt to taste.

In a separate skillet, heat 1 teaspoon olive oil over medium heat; add 1 clove minced garlic; sauté 30 seconds.

Add spinach; cook, tossing, until wilted; season with 0.25 teaspoon salt and pepper to taste.

Preheat grill or grill pan. Toss asparagus with 1 tablespoon olive oil and 0.25 teaspoon salt; grill until tender-crisp, about 6-8 minutes, turning once.

In a small skillet, heat 2 tablespoons vegetable oil; add shallots and fry over medium heat until golden and crispy, 3-5 minutes.

Drain on paper towels and sprinkle with a pinch of salt.

Arrange a bed of succotash on each plate; top with sautéed spinach and grilled asparagus on the side.

Top with crispy shallots; garnish with a lemon wedge and optional cilantro.