Fall Squash Succotash
Prep Time: 1 Hour
Yields: 6–8 Servings
Comment: Traditionally, succotash is a mixture of beans and corn. We have taken various fall and winter squash and combined them to turn this traditional dish upside down. With all of the flavor, color and texture in this dish, it is definitely not a “suffering” succotash.
Method: In a saucepot, bring chicken stock to a rolling boil. One variety at a time, poach the pumpkin, acorn squash, butternut squash, mirliton and sweet potatoes in the stock until just tender, about 5 minutes each. Remove from poaching liquid and set aside reserving liquid for later use. In a large skillet or saucepot, heat the olive oil over medium-high heat. When the oil is hot, sauté the tasso and andouille for approximately 2 minutes. Add the onions, celery, bell peppers, shallots and garlic and sauté 5 minutes or until wilted. Add tomatoes and sauté for an additional 3–5 minutes. Add the poached squash, yellow squash, zucchini, corn, red beans, white beans, and 1 cup of the reserved poaching liquid and sauté until all vegetables are tender but not falling apart. Season with salt, pepper and Creole seasonings and add sliced green onions. Serve on an oversized platter and garnish with fresh parsley.