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Corn and Butternut Squash

Corn and Butternut Squash
Corn and Butternut Squash is a gluten free recipe with 4 servings. This side dish has 134 calories, 3g of protein, and 10g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of onion, ground pepper, basil leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
In a medium skillet, cook the bacon over medium-high heat until crisp.
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BaconBacon
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Frying PanFrying Pan
2
Add the onion, and cook until tender, about 2 minutes.
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OnionOnion
3
Add 2 tablespoons of butter to the skillet, then add the squash. Cook until browned and tender, stirring occasionally, about 20 to 25 minutes.
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ButterButter
SquashSquash
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Frying PanFrying Pan
4
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.
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Mustard PowderMustard Powder
PepperPepper
BasilBasil
CornCorn
SaltSalt
5
Transfer the squash to a serving bowl and garnish with basil.
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SquashSquash
BasilBasil
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BowlBowl
6
Serve immediately.
DifficultyMedium
Ready In45 m.
Servings4
Health Score3
Gluten Free
DietsGluten Free
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