Edamame and Butternut Squash Succotash

Preparation

1. Step 1

   Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot; bring water to a boil. Place squash in basket and steam just until tender when pierced with the tip of a sharp knife, about 7 minutes. Transfer to a plate. Add green beans to basket; steam until crisp-tender, about 3 minutes. Transfer to plate.

   Step 2

   In a large skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add broth, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.

   Step 3

   Add thyme, along with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Add 1 teaspoon salt (or to taste), and season with pepper; stir to combine. Sprinkle with parsley, and serve.

2. Nutrition Information

   Step 4

   (Per Serving)

   Step 5

   Calories: 104

   Step 6

   Saturated Fat: .3g

   Step 7

   Unsaturated Fat: 1.7g

   Step 8

   Cholesterol: 0mg

   Step 9

   Carbohydrates: 17.6g

   Step 10

   Protein: 4.4g

   Step 11

   Sodium: 336mg

   Step 12

   Fiber: 3.7g