Corn and Butternut Squash With Basil |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From a Paula Deen E-Mail; it's on my list to try. Ingredients:
2 slices bacon, cut into 1-inch pieces |
1/3 cup onion, chopped |
1 cup butternut squash, peeled and cubed (1/2-inch cubes) |
1 cup frozen corn kernels, thawed |
2 tablespoons basil, chopped fresh |
1 1/2 teaspoons dry mustard |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
chopped fresh basil |
Directions:
1. In a medium skillet, cook bacon over medium-high heat until crisp.
2. Add onion, and cook 2 minutes, or until tender.
3. Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
4. Add corn; cook until heated through, about 3 minutes.
5. Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
6. Serve immediately. Garnish with chopped fresh basil, if desired.
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