Sweet Delicata Succotash with Edamame

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Sweet Delicata Succotash with Edamame

 

1 8 to 10 inch delicata squash, unpeeled, sliced and diced

2 tablespoons olive oil

1 diced white or yellow onion

1/2 each: red, yellow and green bell peppers, diced

4 large garlic cloves, minced

1 16-ounce can diced fire-roasted tomatoes, including juice

2 teaspoons dried basil, or 4 tablespoons fresh basil, minced

1 teaspoon dried marjoram, or 1 tablespoon fresh marjoram, minced

1 10-ounce package frozen, shelled edamame

salt and pepper to taste

1/2 cup fresh parsley or cilantro, or mixture, minced

cooked polenta, brown rice or whole grain penne or bow tie pasta

feta cheese

 

Clean unpeeled squash and slice into 1/4-inch rings. Remove seeds and pulp.

Stack two to three rings at a time and dice in quarters. Clean and dice other

vegetables.

Heat a heavy skillet or wok to medium high. Add oil and diced onions, peppers

and squash and saute for five minutes, stirring occasionally. Add garlic and

tomatoes and saute for five minutes more.

Rub dried herbs in palm of hand and add, together with frozen shelled soybeans.

Stir and cover for five minutes.

Add salt and pepper and minced fresh parsley. Serve at once on hot corn polenta,

cooked rice or pasta, generously topped with crumbled feta cheese.

Makes 4 servings.