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Autumn Vegetable Succotash

  • Servings: 8
Autumn Vegetable Succotash

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 into1/4-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 (2)

  • 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.

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