Shows
In the Kitchen
Corn and Butternut Squash
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
Share This Recipe
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 servings
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Stephanie Izard
Butternut Squash Kim Chee
11m
Intermediate
CLASS
PREMIUM
Emily Weinberger
Butternut Squash Crostini
17m
Easy
CLASS
PREMIUM
Seamus Mullen
Butternut Squash Soup
12m
Intermediate
CLASS
PREMIUM
Amanda Freitag
Butternut Squash Soup
43m
Easy
CLASS
Take a Class on
Food Network Kitchen
Michael Symon
Hasselback Butternut Squash
26m
Easy
CLASS
Arlyn Osborne
Prosciutto Wrapped Butternut Squash
17m
Easy
CLASS
