GMA Recipe: Butternut Succotash

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Butternut Succotash
From Chef and Author Emeril Lagasse

Emeril's new recipe for butternut succotash makes for a hearty, well-deserved reward at day's end.

For a special treat, try it with Karen Baker's Walnut Sun-Dried Cranberry Tart.

Ingredients

3 ounces of country ham, cut into small dice

1/4 cup peanut oil or canola oil or safflower oil

1/2 cup onion, small dice

1/2 cup red bell pepper, small dice

1/2 cup celery, small dice

1 tablespoon minced garlic

Pinch of crushed red pepper flake

1 bay leaf

2 cups butternut squash, peeled and seeded, cut into medium dice (or acornsquash, or pumpkin)

2 cups fresh or frozen baby lima beans

1 1/2 cups chicken stock, or more, as needed (or water)

1 1/2 cups white hominy, drained and rinsed

1 cup heavy cream

Salt, black pepper to taste

1 1/2 teaspoon fresh thyme leaves

2 tablespoons parsley, chopped

Optional

1/2 cup dried bread crumbs

2 tablespoons melted butter

Directions

1. In a heavy-bottomed saucepan, heat oil over the medium heat, add country ham and cook until lightly browned. Add onion, pepper and celery; cook over medium heat until softened and beginning to caramelize. Add garlic, pepper and bay leaf; cook one minute.

2. Stir in lima beans and butternut squash; add chicken stock ( or water) just until fluid. Bring to a simmer and cook until butternut dice are just tender. Remove from heat and reserve.

3. While limas are cooking, combine hominy and cream in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until cream is reduced and thickened. Stir into limas, season liberally and stir in herbs. Transfer to an ovenproof casserole. (May be prepared ahead to this point.)

4. Preheat oven to 350. Combine breadcrumbs and melted butter in a bowl and sprinkle on top of succotash. Bake until bubbly and golden brown, about 25-30 minutes. Serve hot.

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