Butternut Squash Edamame Succotash

“Sufferin’ succotash!!” If you said that with your tongue through your teeth in a funny accent, congratulations you are a nerdy 90’s child like myself and have watched your fair share of Loony Toons. Now, the real test is if you actually know what succotash is… It’s ok to admit it, I didn’t for the longest time either. I can’t remember the exact moment I learned that the boring traditional Midwestern side dish of Lima beans and corn had this strange name, but I know I’ve never really been impressed. Canned corn, Lima beans, and butter just never quite did it for me. BUT this re-vamped, fresh, summery version that I’ll call “Butternut Squash Edamame Succotash” has all the flavors and potential to become a regular on my summer menu. 

There are lots of variations of succotash, but this one came about as a lot of my recipes do. I spent too much time wandering Whole Foods and wound up with a basket of random items and no plans for meals for the week. Oops… So at the end of the week, when I still hadn’t eaten the pre-cubed butternut squash and shelled edamame, I was feeling quite a bit of buyer’s remorse. And with this strange new thing called “free time” I’ve discovered since I finished the school year, I decided to play around in the kitchen- huge surprise, right? Edamame replaces the traditional Lima beans in this recipe, which is great because no one really likes Lima beans. Kidding… Kind of. Edamame is a great source of vegetable protein and has a smoother, less gritty texture than limas. You guys already know how I feel about butternut squash so I won’t ramble about how it’s the best vegetable ever and how it’s almost always available at the store and how it can take on so many different flavors and cuisines….. Ok ok I said I wouldn’t. Sorry. 

So colorful! This dish would impress at any event!

So colorful! This dish would impress at any event!

If you’re looking for a side dish to take to a potluck or serve at a cook out, this will be your new go-to! With fresh flavors and bright colors it makes the perfect summer compliment to any meal!

I ate this as a side dish all week! It was wonderful with some breaded tofu strips!

I ate this as a side dish all week! It was wonderful with some breaded tofu strips!

Butternut Squash Edamame Succotash
Recipe Type: Side
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
The re-imagined American classic will be a go-to for all your summer meals!
  • 3 cups butternut squash, cubed in 1/2″ pieces
  • 1 cup fresh green beans, in 1″ pieces
  • 1 cup fresh or frozen corn
  • 1 cup fresh or frozen shelled edamame
  • 1 small to medium yellow onion, diced very small
  • 1 garlic clove
  • 1 tsp fresh thyme, lightly chopped
  • 1 Tbs or more fresh parsley, plus more for garnish
  • 1/2 cup vegetable stock
  • 1 tsp olive oil
  • Salt and pepper
  1. Prep and chop all vegetables
  2. Place squash in steamer basket over a small saucepan of boiling water and cover until just tender, 6-7 minutes. (Or use a microwave steamer, time will vary.)
  3. Remove squash to a bowl and steam green beans in same pot, 3 minutes until just tender. Remove from heat.
  4. Heat oil in a very large sauté pan over medium heat and add garlic and onion for 5 minutes, until translucent.
  5. Add broth and once simmering, stir in corn and edamame and cook for 3 minutes, until crisp tender.
  6. Add thyme, squash, and green beans and cook until heated through.
  7. Season with salt and pepper to taste and garnish with parsley.
Serving size: 1 cup Calories: 125 Fat: 2.4g Saturated fat: 0g Carbohydrates: 19g Sugar: 5.5g Fiber: 4g Protein: 6g


Broccoli Slaw “Pasta”

Pasta… Ohhh how I love a large bowl of noodles…  But how I hate the later feelings of bloat and regret.  You feel me?  Well if you do, and you’re looking to still indulge without loading up on carbs and calories, I’ve got splendid news!


Wait… Wasn’t this post supposed to be about pasta?  I know, I know.  Hear me out.  I like to check out the end cap of the produce section at the grocery store where they have the bags of pre-chopped, ready to eat veggies.  You can even find some organic brands.  These were a life saver this semester when I was short on time but wanted food not short on nutrients.  I can even admit to steaming a bag of broccoli and cauliflower and eating the whole thing straight from the bag at my desk while I studied… But never mind me, I’m just an odd little bird…

Our stand-in "pasta"!

Our stand-in “pasta”!

Well, while checking this section out I eyed “Broccoli Slaw” and decided to see what I could do with it.  The resulting recipe is inspired by Hungry Girl’s “Slaw and Order” recipe and takes all of about 10 minutes to make. No joke, I can have this prepped, cooked, cleaned up, and packaged into tupperware in 20 minutes flat.  Hellooooo easy meal prep!  I make this just about every Sunday night and love eating it warmed up or cold straight from the lunchbox during the week.

Here’s what you would need for the basic recipe:


Basically, the julienned carrot and broccoli stalks are standing in for the pasta here.  I’m not going to say it’s JUST like pasta but it’s delicious and filling and full of fiber to keep you full all day.  I add beans for protein and more fiber but feel free to leave them out or sub cubed tofu or cooked meat.

After a quick sauté / steam in the pan, the seasonings and soup go in and you have yourself  a healthy “pasta” meal!

No boiling, waiting, or draining required!

No boiling, waiting, or draining required!



Isn’t it pretty?? I love all the different colors from the slaw mix!  I hope you enjoy the taste as much as I do!

Broccoli Slaw “Pasta”
Recipe Type: Main
Cook time:
Total time:
Serves: 2
A quick and easy substitute for a heavy pasta meal, great for lunches or a light dinner!
  • 1 12oz bag broccoli slaw
  • 1 cup tomato soup (your favorite brand)
  • 3 Tbs grated parmesan cheese
  • 1 cup cooked beans (garbanzos, white, or pinto work well)
  • 1/2 tsp garlic or garlic powder
  • 1/2-1 tsp chili flakes
  • Salt and pepper to taste
  1. Heat a large skillet over medium heat and lightly coat with non-stick spray
  2. Add broccoli slaw and 1/4 cup of water and sauté until tender, about 5-7 minutes
  3. Add soup, spices, and beans and cook until heated through, about 1-2 minutes
  4. Remove from heat and stir in parmesan
  5. Garnish with more cheese, fresh herbs, and/or salt and pepper
Serving size: 1/2 of recipe Calories: 255 Fat: 6g Saturated fat: 2.5g Carbohydrates: 37.5g Sugar: 11g Fiber: 13.5g Protein: 15.5g Cholesterol: 12.5mg


Cinco de Mayo Aftermath

Happy Seis de Mayo!…. Said no one ever.  I don’t know about anyone else, but I mayyyy have overdone it a bit this weekend with the Mexican food.  The boyfriend and I ordered Mexican carryout Saturday and ate the greasy leftovers the entire rest of the weekend.  Bleh.  Nachos and cheese and fajitas and enchiladas and heartburn….  Yeah.  And I didn’t even partake in a margarita.  Can’t imagine how the rest of you feel.  So in our greasy, bloated aftermath, I thought I’d share some of the recipes from this weekend that made me feel GOOD.

My dad’s firm had a Cinco de Mayo salsa/dip tasting so naturally I was recruited to come up with something unique.  I knew I wanted to make a black bean dip I made for the SuperBowl because it’s spicy and warm and creamy but light on calories and fat.  I also wanted to make a salsa but am totally uninspired by the classic pico de gallo or red salsa. So what did I do? Went green!  I worked with tomatillos for the first time and I was soooooo thrilled!  They’re such a funny, sour, tangy fruit.

So cute and dressed in a nice little outer jacket.

So cute and dressed in a nice little outer jacket.

This is a unique fruit (or vegetable, whatever floats your goat) but I was still able to find them at my local Meijer.  So don’t think you’ll be going all out and spending hours and thousands at Whole Foods or some specialty market.  When I got them home and was ready to use them, I peeled the outer skin off and rinsed the stickiness off with cool water and they were ready to go!

This recipe is sooo simple!  And it really only took a few pulses in my mini food processor to get a nice small dice.  You want to break everything down but not turn it into liquid.

Salsa Verde (Tomatillo Salsa)

  • 1 pound tomatillos, outer skins removed, quartered
  • 1/2 cup fresh cilantro
  • 2 large garlic cloves
  • 2 Tbs onion, chopped
  • 1/2 tsp sugar
  • 2-4 fresh serrano chiles, seeds removed (or left in if you really wanna light it up!)
  • Salt, to taste

Add everything to the food processor (I did half at a time in my mini) and pulse a few times until chopped but not runny.  Drain excess liquid if it’s too wet for your taste.

So naturally bright green!

So naturally bright green!

Ok now for the black bean dip!  I’ve adapted this recipe from one that was a “Black Bean Hummus” recipe, hence the tahini you will see.  Tahini is sesame paste (also available at Meijer in the ethnic section) and gives this dip a rich nutty flavor and creamy texture.  Also, a friendly reminder that whenever you’re working with chiles or hot peppers, always always always wear gloves.  I inflicted some serious pain to my eyes by skipping them this time…

See the gloves in this picture?  WEAR THEM.  Trust me.

See the gloves in this picture? WEAR THEM. Trust me.

Spicy Black Bean Dip

  • 2 cloves garlic
  • 1 jalepeño pepper, seeds removed (or left in for more heat)
  • 1/2 – 1 tsp cayenne pepper
  • 1 15oz can black beans, rinsed and drained
  • 1 Tbs tahini
  • Juice of 1/2 a lemon and 1/2 a lime (or a whole of either)
  • 2 Tbs olive oil
  • Salt and pepper to taste

Add the garlic and jalepenño to the food processor and pulse until very finely diced.  Add remaining ingredients and blend until smooth.  You may need to add a touch of water or oil to get the consistency to your liking.


I added some black beans on top and a sprig of cilantro for garnish since it’s sort of a hideous color…

And there you have it! Two guilt-free Mexican dips you can feel good about after this weekend’s festivities! Either of these would go great with my easy Enchiladas or Enchilada Skillet recipes!

My dad snapped this pic as they were getting gobbled up at the office party!

My dad snapped this pic as they were getting gobbled up at the office party!