Succotash

Sweet corn, creamy beans, and tender squash come together in this modern take on a centuries-old Native American dish known as succotash. Infused with Noshejan Fuego Fandango, it carries gentle heat and smoke that highlight the natural sweetness of the Three Sisters harvest. A dish that honors tradition while bringing warmth and color to today’s table.

Servings

6

Prep Time

15 Min

Cook Time

25 Min

Ingredients

• 1 ½ cups diced butternut or summer squash (traditionalists can use pumpkin or marrow squash)
• 1 tbsp olive oil
• 1 small red bell pepper, seeded & diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 ½ cups cooked lima beans
• 2 tbsp Fuego Fandango
• ¼ cup water or light vegetable broth
• 1 tbsp butter

Instructions

In a mixing bowl, toss the squash with ½ tbsp oil. Roast at 400°F for 20 minutes, until tender.

In a wide skillet, heat the remaining oil over medium. Add the onion and bell pepper, and cook for 5–6 minutes, until softened. Stir in garlic and cook 1 minute more.

Add the corn, lima beans, roasted squash, and Fuego Fandango. Stir gently and coat evenly.

Pour in water or broth, reduce heat to medium-low, cover, and let simmer 5–7 minutes to meld flavors. Uncover and stir in the butter, allowing to melt fully.

Serve hot.