Edamame and Butternut Squash Succotash

Ingredients

• 1 small butternut squash
• (1 pound)
• peeled
• halved lengthwise
• 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 reduced-sodium store-bought chicken or vegetable broth
• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen shelled edamame
• 1 teaspoon coarsely chopped fresh thyme
• Coarse salt and freshly ground pepper
• 1 tablespoon coarsely chopped fresh flat-leaf parsley

Instructions

1. Fill a pot with 2 inches of water.
2. Set a steamer basket (or colander) in pot; bring water to a boil.
3. Place squash in basket and steam just until tender when pierced with the tip of a sharp knife, about 7 minutes.
4. Transfer to a plate.
5. Add green beans to basket; steam until crisp-tender, about 3 minutes.
6. Transfer to plate.
7. In a large skillet, heat oil over medium.
8. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes.
9. Add broth, and bring to a simmer.
10. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
11. Add thyme, along with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine.
12. Add 1 teaspoon salt (or to taste), and season with pepper; stir to combine.
13. Sprinkle with parsley, and serve.
14. (Per Serving)
15. Calories: 104
16. Saturated Fat: .3g
17. Unsaturated Fat: 1.7g
18. Cholesterol: 0mg
19. Carbohydrates: 17.6g
20. Protein: 4.4g
21. Sodium: 336mg
22. Fiber: 3.7g