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Corn and Butternut Squash

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 4


  • 2 slices bacon, cut into 1-inch pieces
  • ⅓ cup onion, chopped
  • 2 tablespoons butter
  • 1 cup butternut squash, peeled, seeded and cubed (1/2 in)
  • ½ cup frozen corn kernels, thawed
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1 ½ teaspoons dry mustard
  • ½ teaspoon salt
  • ½ 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.