Ingredients
- 2 slices bacon, cut into 1-inch pieces
- 1/3 cup chopped onion
- 2 tablespoons butter
- 1 cup (1/2-inch) butternut squash, peeled, seeded and cubed
- 1/2 cup frozen corn kernels, thawed
- 2 tablespoons chopped fresh basil leaves, plus more for garnish
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
In a medium skillet, cook the bacon over medium-high heat until crisp. Add the onion, and cook until tender, about 2 minutes. Add 2 tablespoons of butter to the skillet, then add the squash. Cook until browned and tender, stirring occasionally, about 20 to 25 minutes. Add the corn and cook until heated through, about 3 minutes. Stir in the basil, dry mustard, salt, and pepper and cook for 1 minute. Transfer the squash to a serving bowl and garnish with basil. Serve immediately.
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By cheryl.speer_15...
Washington, PA
on September 15, 2012
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This was really wonderful. I quadrupled the amount of squash and doubled everything else and it was delicious. Both of my children ate it up.
By malone59
St. Louis, MO
on November 25, 2011
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My first dish with butternut squash. It was pretty easy and full of great flavor. I made it for Thanksgiving this year and could have easily made twice as much because it was gone in a flash. Definitely a new tradition.
By trz31_11700917
Cody, WY
on October 27, 2011
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This was wonderful! The bacon I used was pretty fatty so I didn't really need the full amount of butter. I was doubting how the mustard and basil would work together but it was SO good. I'll put in a little more fresh basil next time. This will be on my Thanksgiving table for sure!
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