Butternut Squash, Green Bean & Dried Cranberry Succotash W/
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“Great holiday or cold-weather meal!”
Butternut Squash, Green Bean & Dried Cranberry Succotash W/
0 recipe photos
READY IN:45mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 2 1⁄2 tablespoons butter
- 2 cups raw butternut squash, peeled & cut in 1/2-inch cubes
- 1 small pinch nutmeg
- 1 1⁄2 cups green beans, trimmed and cut in 1/2-inch pieces
- 1⁄2 cup dried cranberries
- 1 teaspoon fresh sage, minced
- juice and zest from 1 small lemon
- sea salt
- freshly cracked black pepper
Directions
- Place butter in large saute pan over medium heat. Allow the butter to brown over medium heat, stirring frequently, until it has turned golden and smells nutty, about 6 minutes.
- Add the butternut squash to the pan. Sprinkle with pinch of nutmeg, kosher salt and freshly cracked black pepper. Toss then allow the butternut squash to cook, untouched, for about 4-5 minutes or until the bottoms begin to caramelize. Toss the squash and cook for another 4-5 minutes so that a new side of has a chance to caramelize.
- Next, add the green beans, dried cranberries and sage to the pan. Sprinkle with kosher salt and freshly cracked black pepper. Stir. Cook for another 10-15 minutes, stirring occasionally, until the green beans are tender and the squash has cooked through.
- Finally, add the lemon juice and zest to the pan. Stir and continue cooking until all of the lemon juice has cooked off.
- Taste then adjust seasonings as desired with more kosher salt and freshly cracked black pepper.
- Serve immediately.
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Butternut Squash, Green Bean & Dried Cranberry Succotash W/