Sweet Delicata Succotash with Edamame
Choose a subtly sweet, organic Delicata squash, grown with care by our friends at Rent’s Due Ranch in Stanwood, Wash.
- 1 8- to 10-inch Delicata squash, unpeeled, sliced and diced Add to list
- 2 tablespoons organic olive oil Add to list
- 1 diced white or yellow onion Add to list
- 1/2 each: red, yellow and green bell peppers, diced Add to list
- 4 large garlic cloves, minced Add to list
- 1 16-ounce can of Organic Muir Glen diced fire-roasted tomatoes, including juice Add to list
- 2 teaspoons dried basil, or 4 tablespoons fresh basil, minced Add to list
- 1 teaspoon dried marjoram, or 1 tablespoon fresh marjoram, minced Add to list
- 1 10-ounce package frozen, shelled edamame Add to list
- Salt and pepper to taste Add to list
- 1/2 cup fresh parsley or cilantro, or mixture, minced Add to list
- Cooked polenta, brown rice or whole grain penne or bow tie pasta Add to list
- Feta cheese Add to list
Clean unpeeled squash and slice into 1/4-inch rings. Remove seeds and pulp. Stack two to three rings at a time and dice in quarters. Clean and dice other vegetables.
Heat a heavy skillet or wok to medium high. Add oil and diced onions, peppers and squash and saute for five minutes, stirring occasionally. Add garlic and tomatoes and saute for five minutes more.
Rub dried herbs in palm of hand and add, together with frozen shelled soybeans. Stir and cover for five minutes.
Add salt and pepper and minced fresh parsley. Serve at once on hot corn polenta, cooked rice or pasta — generously topped with crumbled feta cheese.
A salad of crisp, mixed dark greens, splashed with balsamic vinegar and olive oil, and a slice of warmed rosemary bread makes this a perfect meal.
Recipe by, former PCC Nutrition Education Manager
Source: Sound Consumer November 2005