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Succotash (Bean, Corn and Squash Stew) Recipe




  • 1 small butternut squash, peeled, deseeded and cut into bite-sized chunks
  • 3tbsp sunflower oil
  • 10 fresh sage leaves, 5 left whole and 5 shredded
  • 30g butter
  • 1 onion, chopped
  • kernels from 2 corn cobs, scraped off with a sharp knife, or 250g drained, canned or frozen sweetcorn
  • 2tsp dried oregano
  • 1 red chilli, deseeded and chopped (optional)
  • 250g cooked, soaked dried butter beans, or the contents of 1 x 400g can, drained
  • 3 tomatoes, halved horizontally
  • 3tbsp dairy-free cream
  • salt and ground black pepper
  • chopped/snipped fresh chives or flat-leaf parsley, to garnish


In a large bowl, toss the squash cubes in 2tbsp of the oil, season with salt and pepper and add the whole sage leaves. Transfer to a baking sheet and roast in the oven at 200°C, gas 6 for 45-60 minutes, until the squash cubes are soft and the edges are beginning to brown. Set aside.

Meanwhile, in a large frying pan, heat the remaining oil with the butter and fry the onion over a gentle heat until soft. Stir in the corn, the rest of the sage, the oregano and chilli, then add the beans and a little water. Heat gently and simmer, covered, for 5 minutes. Add the roast squash (discard the sage, which will be charred), grate the flesh of the tomatoes into the stew (discard the skin) and check the seasoning.

Cover the pan and heat everything through, then stir in the cream. Strew with chopped chives or parsley and serve.

Recipe courtesy of Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small. Photography by William Reavell © Ryland Peters & Small


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