Edamame Succotash

If you can't find fresh edamame, frozen works just as well. Look for it in the freezer section of your grocery store.

  • Servings: 6

Source: Martha Stewart Living, October 2002


  • 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 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


  1. In a steamer basket set over a pan of simmering water, steam squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add green beans to basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.

  2. In a 10-inch saute pan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add chicken stock, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.

  3. Add thyme with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with parsley. Serve immediately.


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