- 2 tablespoons Oil, Vegetable
- 1 cup Butternut squash (fresh, peeled, medium diced*)
- 3⁄4 cups Carrots (fresh or frozen (thawed), medium diced)
- 1 15.5 ounce Corn, Low-sodium (drained**)
- 1 cup blanched Fiddleheads (dried or fresh, foraged***)
- 1⁄4 cup Apple juice, 100%, Unsweetened ((omit if using fresh fiddleheads))
- 1⁄3 cup Jalapeño (fresh or canned, finely diced, optional)
- 2 tablespoons Butter, salted
- Honey (to taste, optional)
- Salt (to taste)
- Black pepper (to taste)
- Heat oil in a large frying pan over medium heat.
- When oil is hot and starts to shimmer, add squash and
carrots. Season with salt and pepper. Cook, stirring occasionally, until browned on all sides and cooked through.
- Mix in fiddleheads and corn, and stir to incorporate. If using dried fiddleheads, add apple juice and let simmer for one minute.
- Add butter, honey, and jalapeño (if using). Stir until the butter has melted and the honey and jalapeños are fully mixed in. Continue to cook the mixture until most of the liquid is gone from the pan (to your preference).
- Serve hot.
*Use any fresh winter or summer squash
for this recipe
**Use 13⁄4 cups fresh or frozen (thawed) corn in place of canned corn as desired. ***Use 1 cup of Beans, Green, Low- Sodium, Canned (or fresh, or frozen, thawed), or any desired type of bean, if fiddleheads are unavailable.