If you can’t find fresh edamame (soybeans), frozen works just as well. Look for them in the freezer section of your grocery store.

　　

Ingredients

serves 6

　　1 pound butternut squash, peeled, 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 low-sodium store-bought chicken stock, skimmed of fat

　　1 cup fresh or frozen corn kernels

　　1 cup fresh or frozen shelled edamame

　　1 teaspoon roughly chopped fresh thyme

　　Pinch of coarse salt

　　Freshly ground pepper

　　1 tablespoon roughly chopped fresh flat-leaf parsley

　　

Step 1

In a steamer basket set over a pan of simmering water, steam the squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add the green beans to the basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.

　　

Step 2

In a 10-inch sauté pan, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add the chicken stock, and bring to a simmer. Add the corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.

　　

Step 3

Add the thyme with the steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with the parsley. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.