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- Hey, y'all welcome back to Mama's Kitchen.
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And today we're using one of the most delicious fall fruits
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that there is, butternut squash, which I love.
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I've got a fantastic recipe
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for a butternut squash fall salad in my cookbook,
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Jamie Dean's Good Food.
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If you wanna check that out.
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But today we're doing a simple
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Let me tell you what this is.
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Corn and butternut squash side recipe.
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Now to get this started
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I've got probably two pieces of bacon
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that I've cooked in here, and I'm gonna add in our onions.
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So I just cooked the bacon before y'all got here
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'cuz that's kind of boring,
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and I'm gonna cook these onions down
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for just about two minutes.
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But first of all, let me tell you about today.
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My son Jack Dean, drove himself to school.
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I ain't here for none of it.
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Of course, I followed him the whole way
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He's a lot of mergin' and traffic and stuff.
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And Jack's only three years old.
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How is he driving himself to school?
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He's a good driver and he's earned it.
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Any of y'all out there got kids
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that are starting to drive right now?
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I was just getting comfortable with everything.
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Oh, and my two-year-old
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filled up a diaper yesterday like a champion.
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And then I've got my kids saying dad, where's my car keys?
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y'all say a prayer for me.
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I've got these onions cooked down for just a second.
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tablespoons of butter to this.
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You think golly, you got bacon grease in there
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and then you're gonna add all that butter?
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'Cuz butternut squash is such a dense vegetable, a gourd.
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It's gonna take a little bit of time for that to put down.
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So once this butter gets, it's going pretty good, now.
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I'm gonna add our butternut squash.
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Now, this y'all is gonna take about 20 minutes
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for it to brown up and soften up.
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And I'm not gonna subject y'all to this,
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unless you'd like to stick around for 20 more minutes
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and hear me complain about my son driving his car.
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How about we take a quick break and we come back,
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this will be done and I'll be
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a little bit more relaxed, okay?
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We're back in the pot.
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Now, you see how this is brown?
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Man, that looks fantastic.
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To this, I'm gonna add a little bit
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Now, all I have to do with this corn is heat it up.
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So just a few minutes in the pan.
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Let's start back over where we started
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now we got some butter, some bacon,
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we got our acorn squash.
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And it's cooked down pretty good,
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so I'm gonna be very gentle with this.
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It's like when you're making potatoes salad
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if you're not careful, you'll be making
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a bowl of mashed potatoes instead of potatoes salad.
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So I don't want to beat these acorns squash
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up too much to where they cream out on me.
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I want want 'em to keep, to hold their consistency.
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So that's it for stirring as far as this goes.
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This corn is gonna heat up really quick for me.
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Y'all this is gonna be good.
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Now this is interesting part of this.
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I've got dry mustard,
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but we're gonna add our dry mustard in here.
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And the very last thing that I'm gonna add
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is some fresh cut basil.
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We have built a dish here that has
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so many different flavors.
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I really can't wait to try it.
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With our fresh basil turned in here, now.
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Look how pretty that is.
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This is a really neat side dish
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that you can serve any time of the year,
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but it really does spring and fall.
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I'm gonna use the slotted spoon
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because we did start with a good bit
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of lubrication under there.
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And if there is any remaining butter
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or bacon grease I want to keep
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that out of my serving dish.
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So pretty with the colors and all the texture.
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Corn, bacon, and acorn squash.
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Fall really holds a lot of my favorite things.
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Memories from when I was young,
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Love, love, love all the taste of fall.
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No, it's not an episode with me,
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unless I burn my mouth.
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It's so hard to describe all the flavors
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This is really a home run dish
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that I hope y'all will try at home.
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I'm Jamie Dean and this is good food.
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Thanks for tuning in.
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We'll see y'all around the kitchen.
