Thanksgiving side dishes

This is the time of year when friends and family come together to share in traditions, to give thanks for the good things in our lives, and to feast on a collection of food made with love.
If you're hosting the meal, have everyone bring their favorite dishes. Make sure to find out what the guests' intend to bring (you don't want four pumpkin pies and no brussels sprouts... or, maybe you do!).

Succotash
This classic side dish of lima beans, corn kernels and sweet peppers has been modernized with additional vegetables and a light herb cream sauce.

3 Tablespoons butter

1 medium onion, finely chopped

2 cups baby lima beans

1/2 cup vegetable broth (or chicken broth)

2 cups corn kernels

1 cup zucchini, cut into small cubes

1 cup yellow squash, cut into small cubes

1/2 cup red pepper, cut into small pieces

1/2 cup heavy cream

1 teaspoon dried thyme

3/4 teaspoon salt

1/4 teaspoon black pepper

1. In a large saucepan, heat butter over medium heat. Add onion and sauté until softened and translucent, about 5 minutes.
2. Stir in lima beans and vegetable broth. Bring to a boil. Simmer until beans are almost tender, about 5 minutes.
3. Add the corn, zucchini, yellow squash and red pepper. Simmer until vegetables are tender, approximately 10 minutes.
4. Stir in cream, thyme, salt and pepper. Taste for additional seasonings. Happy eats.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 8