Try this Autumn succotash recipe, or contribute your own.
Suggest a better descriptionCombine squash, kale, 1 T butter, 1/ 2 t salt, 1/4 t pepper & 1/2cup water in a large skillet; bring to boil over med- high heat. Cover & simmer until squash is tender, 5 to 8 min. Uncover & cook until water is evaporated & squash is beginning to brown, about 6 min. Transfer to bowl. Heat 3 T butter in same skillet over high heat. Add mushrooms, & hominy & cook, stirring once, until browned, 4 to 6 min. Reduce heat to med high, season w salt & pepper & cook, tossing frequently, until mushrooms are tender, about 2 min. Transfer to bowl w the squash mixture. Heat remaining 3 T butter in skillet over med-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme& a pinch each of salt & pepper. Cook, tossing until veggies are tender & begining to brown, 5 to 8 min. Add corn & season w salt & pepper; cook tossing, until corn is tender, 6 to 8 min. Add squash mixture to skillet & toss. Transfer to serving dish.
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Serving Size: 1 (2312g) | ||
Recipe Makes: 1 | ||
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Calories: 11671 | ||
Calories from Fat: 11584 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1287.1g | 1716 % | |
Saturated Fat 813.2g | 4066 % | |
Monounsaturated Fat 333.6g | ||
Polyunsanturated Fat 49.9g | ||
Cholesterol 3401.3mg | 1047 % | |
Sodium 9478.9mg | 327 % | |
Potassium 1560.6mg | 41 % | |
Total Carbohydrate 72.9g | 21 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 61.3g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11671
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