As promised in my previous post I’ll be sharing a recipe from our recent Thanksgiving meal.

Here is the list of ingredients I drew from, to come up with our Thanksgiving menu.

Cranberries, Pecans, Members of the Pumpkin family, Corn, Lima beans, Green apples, Apple cider, Sweet potatoes, Green beans, Bread, Biscuits, Sage, Maple Syrup.

I used corn, lima beans, acorn squash and readymade biscuits from the above list to make these quick and easy pot pies. As these veggies are still in season, it is not too late to try your hand at them.

Succotash Pot Pies

{Succotash is a blend of corn and lima beans}


1 tablespoons butter+1 tablespoon olive oil

1 cup of finely chopped onions

2 cups peeled and diced Acorn Squash

1 cup frozen corn kenels

1 cup frozen lima beans

1/4-1/2 teaspoon of dried rosemary

S & P to taste

Refrigerated readymade biscuits, Jr size, 6 pieces

A touch of cream, optional


Saute onions in oil and butter mixture over a low flame for about five minutes till translucent.

Add the squash cubes, saute and add 3/4-1 cup water. Cook covered till the squash breaks down.

Add the lima beans and corn, salt, pepper and rosemary and cook till the beans are done. Add a little water if it is too dry.

Add the cream if using.

Scoop the vegetables into 6 ramekins. Top each with readymade biscuits.

Bake according to package directions on the can of biscuits.

Thanks for dropping by,

Best, S.