New This Month

Autumn Vegetable Succotash


Sage and squash enliven this fresh, buttery succotash.

  • Servings: 8

Source: Martha Stewart Living, November 1997


  • 1/2 cup unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • 2 garlic cloves, finely chopped
  • 2 red bell peppers, cut into 1/4-inch dice
  • 2 zucchini, cut into 1/4-inch dice
  • 2 yellow summer squash, cut into 1/4-inch dice
  • 1 cup frozen lima beans
  • 1 cup fresh or frozen corn kernels
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh sage, coarsely chopped


  1. In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

Reviews Add a comment

  • betsybreck
    18 NOV, 2008
    Delicious, beautiful, and nutritious. Everyone loved it. Couldn't find frozen limas so used edamame.
  • Teri_King
    15 SEP, 2008
    Excellent recipe. Make it for Thanksgiving every year.