CORN AND BUTTERNUT SQUASH WITH BASIL

Corn and Butternut Squash With Basil image

Provided by SweetSueAl

Categories Corn

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

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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

Steps:

In a medium skillet, cook bacon over medium-high heat until crisp.
Add onion, and cook 2 minutes, or until tender.
Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
Add corn; cook until heated through, about 3 minutes.
Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
Serve immediately. Garnish with chopped fresh basil, if desired.

Nutrition Facts : Calories 236.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 777.4, Carbohydrate 30.5, Fiber 4, Sugar 2.9, Protein 6.8