Autumn succotash

Ingredients:

• 1/4 large butternut squash, seeded, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1 bunch Tuscan kale, stems trimmed, leaves torn into large pieces
• 7 tablespoons unsalted butter
• 220 g shiitake mushrooms, stems removed, caps cut into pieces
• 1 can (425 g) canned white hominy corn, rinsed
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 1 Fresno pepper, seeded and chopped
• 1 clove garlic, finely grated
• 3 sprigs of thyme
• 2 cups fresh corn kernels (from about 4 ears)

Preparation:

1. In a large nonstick skillet, combine the squash, cabbage, 1 teaspoon butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup water; bring to a boil over medium heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Remove the lid and cook until the water has evaporated and the squash begins to brown, about 5 minutes. Transfer to a bowl.
2. In the same skillet, heat 3 tablespoons of butter over high heat. Add the mushrooms and hominy corn and cook, stirring once, until the mushrooms are golden brown, 4-6 minutes. Reduce the heat to medium, season with salt and pepper to taste, and cook, stirring frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash.
3. In the same skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the red onion, bell pepper, chili pepper, garlic, thyme, and a pinch each of salt and black pepper. Cook, stirring, until the vegetables are softened and beginning to brown, 5 to 8 minutes. Add the corn, season with salt and pepper to taste; cook, stirring, until the corn is tender, 6 to 8 minutes. Add the pumpkin mixture to the skillet and toss to coat. Transfer to a serving platter.
   
   

   Note

   
   You can prepare the succotash up to 4 hours before serving. Just before serving, transfer it to a shallow baking dish and gently reheat in the oven at 150°C.