Carnival Squash Succotash Tacos

November 11, 2021

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. 

Serves: 2


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


  1. In a non-stick pan over medium heat, melt butter. Add umami seasoning and a pinch of salt and pepper. Stir for 30 seconds to toast.
  2. Add chopped onion and peppers. Cook for 2 minutes, stirring occasionally to prevent burning.
  3. Stir in garlic and cook for 30 seconds. Add squash and a pinch of salt and pepper.
  4. Cook squash for 5 minutes, stirring frequently to coat in seasoning.
  5. Pour in vegetable broth and bring to a boil. Turn down to medium heat, and cook covered for 5 minutes. Your squash is done when a fork easily pierces it.
  6. Remove cover and add vegetable blend and half of your herbs. Cook for another 5 minutes or until liquid reduces away.
  7. Drizzle olive oil into pan. Cook on high for 2 minutes. This gives the squash a crispy exterior.
  8. Divide veggies between four corn tortillas, garnish with remaining herbs, and enjoy!

This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly

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