Edamame succotash

If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.

1 pound butternut squash, peeled, seeded, and cut into 1 / 2 -inch pieces (about 3 cups)

2 ounces green beans, sliced on the bias into 1-inch pieces

2 teaspoons extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, minced

1 / 2 cup homemade or low-sodium storebought chicken stock, skimmed of fat

1 cup fresh or frozen corn kernels

1 cup fresh or frozen shelled edamame

1 teaspoon roughly chopped fresh thyme

Pinch of coarse salt

Freshly ground pepper

1 tablespoon roughly chopped fresh flat-leaf parsley

• In a steamer basket set over a pan of simmering water, steam the squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add the green beans to the basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.
• In a 10-inch saute pan, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add the chicken stock, and bring to a simmer. Add the corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
• Add the thyme with the steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with the parsley. Serve immediately.

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