Edamame Succotash

Ingredients in this Recipe

1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 garlic clove, minced
1 pound butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 3 cups)
1 small onion, finely chopped
1 tablespoon roughly chopped fresh flat leaf parsley
1 teaspoon roughly chopped fresh thyme
1/2 cup homemade or low sodium chicken stock, skimmed of fat
2 ounces green beans, sliced on the bias into 1 inch pieces
2 teaspoons extra virgin olive oil
Freshly ground pepper
Pinch of coarse salt

See Full Recipe at Martha Stewart