Blog by Sumana Harihareswara, Changeset founder

18 Oct 2010, 11:41 a.m.

Cooking: Succotash

Hi, reader. I wrote this in 2010 and it's now more than five years old. So it may be very out of date; the world, and I, have changed a lot since I wrote it! I'm keeping this up for historical archive purposes, but the me of today may 100% disagree with what I said then. I rarely edit posts after publishing them, but if I do, I usually leave a note in italics to mark the edit and the reason. If this post is particularly offensive or breaches someone's privacy, please contact me.

On Saturday, I made a succotash inspired by the succotash I liked at Whitmans. People liked it. Also, this is the first time in years that I've cooked a savory dish from scratch. It's been far too easy to let Leonard, restaurants, and the frozen/refrigerated readymade foods industry take over. Leonard helped me by cutting and roasting the acorn squash, but the rest I did myself, including carbonizing the broiled carrots on my first try and setting off the smoke alarm. (Less Maillard reaction and more a "Merde!" reaction.)

So: one oven-roasted acorn squash (blargh, peeling that thing afterwards was tedious), three ears boiled fresh corn, two drained cans of cut green beans, one chopped carrot broiled in oil, salt, and pepper, one or two raw grated carrots, and more salt to taste. Combine in a bowl. Bits of parsley and avocado to garnish. Serve warm if possible; makes four-ish meals? Go ask a better cook (such as the Internet) how long to apply heat to all the individual components, or just do it by feel.


18 Oct 2010, 12:22 p.m.

Sounds yum! I have a serrated peeler from Pampered Chef that peels anything wonderfully, included cooked squash and slippery peaches.