Acorn Squash Succotash

Source: The Old Farmer’s Almanac

Yield: 8 servings


  • Olive oil: 2 Tablespoons
  • Medium onion, chopped medium: 1 Each
  • Garlic clove, minced: 1 Each
  • Red bell pepper, chopped medium fine: 1 Each
  • Acorn squash, peeled, seeded, and cut into 1/2-inch cubes: 1 Each
  • Chicken broth: 1 1/2 Cups
  • Frozen corn: 1 Cups
  • Frozen peas: 1 Cups
  • Heavy cream: 3/4 Cups
  • Chopped fresh thyme: 1 1/4 Teaspoons
  • Salt and pepper, to taste: 2 Pinches
  • =Instructions=

Heat oil in a sauté pan over a moderate flame. Add onion and garlic and cook, stirring frequently, until they begin to turn brown, about 5 minutes.
Add pepper and cook 3 to 5 minutes.
Add squash and chicken broth; bring to a boil, then lower heat and simmer until squash is almost tender, but not soft, about 10 minutes.
Add frozen corn and peas, then add cream and thyme. Simmer 5 minutes, add salt and pepper to taste, and serve.