Anna Olson's Autumn Apple Succotash
Succotash is a dish that includes corn and beans, and quite often squash, so it suits the autumn season. This version includes apples, roasted squash, shallots, and garlic. When tossed with the other ingredients in a cider-mustard vinaigrette, the end result is a colorfully fulfilling vegetable dish that can be served as an entrée or a side dish.
Servings: 6 as entrée, 8-10 as side dish
Prep Time: 30 minutes
Cook Time: 45 minutes
1 lb. butternut squash, peeled & diced
2 Cortland apples, cored & thickly sliced
2 Shallots, sliced (or 1 small onion)
3-4 cloves of garlic, peeled
2 tbsp. extra virgin olive oil
3 sprigs of fresh thyme
Salt & pepper
2 cups of corn kernels, blanched
½ lb. green beans, trimmed and blanched
1½ head of radicchio, chopped
2 tbsp. of apple cider vinegar
1 ½ tbsp. of maple syrup
2 tsp. of grainy mustard
3 tbsp. of extra virgin olive oil
Salt & pepper
1. Preheat the oven to 350 °F. Toss the squash, apples, shallots and garlic in a baking dish with the olive oil, thyme and a sprinkling of salt and pepper. Roast, stirring once or twice, until the squash is tender, about 40 minutes. Remove the roasted garlic cloves (save them for the vinaigrette).
2. Toss the roasted items with the corn, green beans, pepper, and radicchio and arrange on a platter.
3. For the vinaigrette, mash one or two of the garlic cloves in a dish and whisk in the vinegar, maple syrup and mustard. Slowly drizzle in the olive oil until blended, and whisk in a few tablespoons of tepid water after. Season to taste and spoon this over the salad. Serve immediately.
Alternatively, the salad can be warmed again (reserve the vinaigrette until serving) or served chilled.