Corn and Butternut Squash

Name: Corn and Butternut Squash
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

9 ingredients

8 steps

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

1

In a medium skillet, cook the bacon over medium-high heat until crisp.
2

Add the onion, and cook until tender, about 2 minutes.
3

Add 2 tablespoons of butter to the skillet, then add the squash.
4

Cook until browned and tender, stirring occasionally, about 20 to 25 minutes.
5

Add the corn and cook until heated through, about 3 minutes.
6

Stir in the basil, dry mustard, salt, and pepper and cook for 1 minute.
7

Transfer the squash to a serving bowl and garnish with basil.
8

Serve immediately.