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+ servings
5 from 2 votes

Autumn Lima Bean and Butternut Squash Succotash

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 1 pound butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 1 small squash, after preparation)
  • 2 tablespoons vegan butter or olive oil
  • 1 white or yellow onion, diced
  • 1 large or 2 small zucchini, halved lengthwise and cut into half moons about 1/4-inch thick
  • 1 1/2 cups corn kernels (about 3 medium sized ears of corn)
  • 3 cups cooked lima beans, defrosted or prepared from dry beans (see note below)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper to taste
  • For serving: Cooked rice, millet, barley, quinoa, or whole grain toast


  • Bring a pot of water to boil and fit it with a steamer attachment (or a large sieve). Steam the butternut squash till it's fork tender but not mushy (about 8-10 minutes).
  • Heat one tablespoon of the butter or oil in a large skillet or sauté pan over medium heat. Add the onions. Cook, stirring every now and then, for 5 minutes, or until the onion is clear and tender. Add the zucchini and corn. Cook for 5-6 minutes, or until the zucchini is tender. Stir in the butternut squash, beans, herbs, and lemon. Stir in the remaining tablespoon butter or oil.
  • Taste the succotash and add salt and pepper to your liking. Serve.


To prepare lima beans from scratch, soak 1 cup baby lima beans overnight. The following day, drain and rinse the beans. Add them to a pot with enough fresh water to cover them by 3-4 inches. Bring them to a boil, then reduce heat to low. Simmer for 60 minutes, or until the beans are tender. Drain any remaining liquid from the beans, which will now be ready to use.