Sweet Delicata Succotash with Edamame

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 1/2 red or yellow bell peppers, diced
  • 1 (8- to 10-inch) Delicata squash - unpeeled, sliced and diced
  • 4 large cloves garlic, minced
  • 1 (16-ounce) can tomatoes, including juice
  • 1 (10-ounce) package frozen, shelled edamame
  • 2 tablespoons minced fresh basil
  • 1 tablespoon fresh minced marjoram
  • 1/2 cup fresh parsley, minced
  • Salt and pepper, to taste
  • Feta cheese, for garnish (optional)


Add oil to a large, heavy skillet set over medium-high heat. Add onions, peppers and squash and sauté for 5 minutes.

Add garlic and tomatoes (with their juice) and cook for 5 minutes, stirring occasionally.

Add frozen edamame. Stir, then cook, covered, for 5 minutes. Add basil, marjoram and parsley; season to taste with salt and pepper.

Serve hot, topped with crumbled feta cheese if you like.

Special notes:

For a main dish, serve this on top of polenta, mashed potatoes or pasta.

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