Autumn Lima Bean and Butternut Squash Succotash

Carol

Brenda

1 pound butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 1 small squash, after preparation)

2 tablespoons olive oil or vegan butter

1 white or yellow onion, diced

2 shallots, thinly sliced

1 large or 2 small zucchini, halved lengthwise and cut into half moons about ¼-inch thick

3 medium sized ears corn, kernels removed (about 1 heaping cup kernels)

3 cups cooked lima beans (defrosted or prepared from dry beans--see note below)

2 tablespoons chopped fresh parsley

2 teaspoons fresh thyme

2 tablespoons lemon juice

Salt and freshly ground black pepper to taste

For serving : Cooked rice, millet, barley, quinoa, or whole grain toast

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