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Pattypan Succotash

Scott Phillips

Servings: 4 to 6

This classic Southern side dish is chock full of squash, corn, peppers, and fresh beans. Pattypan squash lends a mild buttery flavor. The baby ones, if you can find them, look pretty sweet, too.


  • 2 Tbs. unsalted butter
  • 12 oz. pattypan squash (or other summer squash), cut into 1-inch pieces
  • 1 small red bell pepper, chopped
  • 1 cup fresh corn kernels (from 1-1/2 to 2 medium ears)
  • 1 cup shelled fresh baby lima beans (or frozen, thawed)
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup halved cherry tomatoes
  • 2 Tbs. fresh lemon juice
  • Thinly sliced fresh chives, for garnish

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 290
  • Carbohydrates (g): 15
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 4


  • Melt the butter in a 12-inch skillet over medium-high heat. Add the squash and bell pepper. Cook, stirring occasionally, until the squash is tender and golden, about 3 minutes. Add the corn, lima beans, thyme, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until tender, 3 minutes more. Stir in the tomatoes and lemon juice. Serve garnished with chives.


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