Succotash is a dish created in the 17th century by indigenous people. It was a means to utilize the three sisters, the agricultural staples of corn, squash, and beans. It can be made year round, rotating between different produce varieties. This recipe merges carnival squash, corn, and edamame or lima beans with thanksgiving aromatics. Enjoy this easy and comforting fall dish in the company of family and friends.
1 tablespoon of butter
1 teaspoon of Yondu umami
¼ of a white onion, diced
1 clove of garlic, minced
3 medium local roots lunchbox peppers
1 Local Roots carnival squash, peeled and cut into ½ cubes
1 cup of vegetable broth
1/2 cup vegetable blend (aim for corn, peppers, green beans, and edamame or lima beans)
¼ cup of minced herbs (a mix of thyme, rosemary, sage)
½ tablespoon of olive oil
4 small corn tortillas
This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.