AUTUMN SUCCOTASH

Autumn Succotash image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 large butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 2 cups)
1 bunch Tuscan kale, stemmed and torn into large pieces
7 tablespoons unsalted butter
Kosher salt and freshly ground pepper
8 ounces shiitake mushrooms, stemmed and chopped
1 15-ounce can white hominy, drained and rinsed
1 large red onion, chopped
1 red bell pepper, chopped
1 Fresno chile pepper, seeded and chopped
1 clove garlic, finely grated
3 sprigs thyme
2 cups fresh corn kernels (from about 4 ears)

Steps:

Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.