Delicata Succotash

Succotash is the ultimate American food, based on a traditional Native American recipe that could include almost anything, but almost always had beans and corn. People who grew up eating succotash are often surprised by mine because it doesn't include lima beans or meat. You could say it's untraditional because it's different from the dish we're used to eating with that name, but traditional in the sense that it draws on the dish's long term roots.

You probably won't be able to find locally grown tomatoes most places this time of year, but you should be able to find local squash, leeks and garlic.

2 tablespoons olive oil
2 medium-size delicata squash, peeled, halved, seeded, and cut into small bite-size pieces
1 leek, cut lengthwise, cleaned, and chopped
4 cloves garlic, finely chopped
1 teaspoon salt
1 cup green beans, cut in bite-size pieces
2 ripe, medium-size tomatoes, cut in bite-size pieces
2 cups cooked or canned white beans
1 cup fresh corn
1/2 cup chopped fresh basil or parsley, or a mixture of the two.

1. Heat the oil in a large skillet. Add the squash, leek, garlic and salt. Cook on medium-low heat, stirring often, for about 10 minutes or until the squash is fork-tender. You can add a few tablespoons of water if the squash starts to stick.

2. Add the green beans and tomatoes. Continue cooking on medium-high heat, stirring often, for another 5 to 10 minutes, until the tomatoes start to break down and the green beans grow soft.

3. Add the remaining ingredients and heat them through.