Ingredients
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
2 ounces green beans, sliced on the bias into 1-inch pieces
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup homemade or low-sodium chicken stock, skimmed of fat
1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 teaspoon roughly chopped fresh thyme
Pinch of coarse salt
Freshly ground pepper
1 tablespoon roughly chopped fresh flat-leaf parsley
Preparation
In a steamer basket set over a pan of simmering water, steam squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add green beans to basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.
In a 10-inch saute pan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add chicken stock, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
Add thyme with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with parsley. Serve immediately.
