Firm, buttery-tasting edamame stand in for lima beans in this all-American side dish. If you can’t find fresh edamame, frozen work just as well.

　　

Ingredients

serves 6

　　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

　　

Step 1

Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot; bring water to a boil. Place squash in basket and steam just until tender when pierced with the tip of a sharp knife, about 7 minutes. Transfer to a plate. Add green beans to basket; steam until crisp-tender, about 3 minutes. Transfer to plate.

　　

Step 2

In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add broth, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.

　　

Step 3

Add thyme, along with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Add 1 teaspoon salt (or to taste), and season with pepper; stir to combine. Sprinkle with parsley, and serve.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 104

　　

Step 6

Saturated Fat: .3g

　　

Step 7

Unsaturated Fat: 1.7g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 17.6g

　　

Step 10

Protein: 4.4g

　　

Step 11

Sodium: 336mg

　　

Step 12

Fiber: 3.7g

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