Blast From the Past: Corn and Butternut Squash

Corn and Butternut Squash Recipe - Today, Paula & Jamie get busy in the kitchen prepping for the holidays with some corn and butternut squash that'll knock your socks off! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ Corn and Butternut Squash Recipe: https://www.pauladeen.com/recipe/corn-and-butternut-squash/ ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 2 slices bacon, cut into 1-inch pieces 1/3 cup chopped onion 2 tablespoons butter 1 cup (1/2-inch) butternut squash, peeled, seeded and cubed 1/2 cup frozen corn kernels, thawed 2 tablespoons chopped fresh basil leaves, plus more for garnish 1 1/2 teaspoons dry mustard 1/2 teaspoon salt 1/2 teaspoon ground black pepper Preparation 1.) In a medium skillet, cook the bacon over medium-high heat until crisp. 2.) Add the onion, and cook until tender, about 2 minutes. 3.) Add 2 tablespoons of butter to the skillet, then add the squash. 4.) Cook until browned and tender, stirring occasionally, about 20 to 25 minutes. 5.) Add the corn and cook until heated through, about 3 minutes. 6.) Stir in the basil, dry mustard, salt, and pepper and cook for 1 minute. 7.) Transfer the squash to a serving bowl and garnish with basil. 8.) Serve immediately. Recipe courtesy of http://pauladeen.com