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Corn and Butternut Squash

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 2 slices cut into 1-inch pieces bacon
  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 1 cup (1/2 in) peeled, seeded and cubed butternut squash
  • 1/2 cup thawed frozen corn kernels
  • 2 tablespoons chopped plus more for garnish fresh basil
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


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.