Paula Deen Corn and Butternut Squash

Paula Deen corn and butternut squash is a smoky, caramelized skillet side dish with crisp bacon, sweet corn and fresh basil that comes together in 50 minutes. It's an easy fall side dish for Sunday dinner, holiday table or church supper, and it's all cooked in one skillet.

Let the squash sit in the butter and brown for the full 20 to 25 minutes, because that is where all the sweetness comes from. Stir it too often or pull it early and you get pale, mushy cubes instead of caramelized ones.

Paula cooks the onion and squash right in the leftover bacon drippings, so the whole skillet picks up that smoky flavor without any extra steps. Adding the dry mustard at the very end gives it a gentle tang that keeps the dish from tasting too sweet.

Paula Deen Corn and Butternut Squash

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

150

kcal

Butternut squash cubes brown in butter and bacon drippings until tender and sweet, then pick up frozen corn and a little dry mustard for tang. A handful of fresh basil on top keeps every bite bright.

Ingredients

• 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
  

Directions

• Crisp the bacon: Cook 2 slices bacon, cut into 1-inch pieces, in a medium skillet over medium-high heat until crisp. Then leave the drippings in the pan so the onion and squash can cook in them.
• Soften the onion: Add 1/3 cup chopped onion to the skillet and cook for about 2 minutes. It's ready when the pieces turn tender and look glossy.
• Brown the squash: Stir in 2 tablespoons butter, then add 1 cup butternut squash cut into 1/2-inch cubes. Cook for 20 to 25 minutes, stirring now and then, until the cubes are browned and tender.
• Warm the corn: Add 1/2 cup thawed frozen corn kernels to the skillet. Cook for about 3 minutes, just until the corn is heated through.
• Season the skillet: Stir in 2 tablespoons chopped fresh basil, 1 1/2 teaspoons dry mustard, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then cook for 1 more minute so the seasonings coat everything.
• Garnish and serve: Transfer the squash to a serving bowl and top it with a little extra chopped basil. Serve it right away while it's hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh kernels cut straight from the cob work just as well. They may need an extra minute or two in the skillet, so cook them until they're hot and just tender.

How do I store leftover corn and butternut squash?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat so the squash stays browned instead of turning soft in the microwave.

Can I make this ahead for a holiday meal?

You can cube the squash and chop the onion a day ahead, which saves the fussy work. The cooking itself is best done right before serving, because the squash tastes best fresh from the skillet.

Can I skip the bacon?

You can, but you lose the smoky flavor and the drippings the vegetables cook in. If you leave it out, use a little extra butter or olive oil and add a pinch of smoked paprika.

Why is my squash not browning?

Usually the pan is crowded or the heat is too low, so the squash steams instead of browning. Use a wide skillet, keep the cubes in a single layer and let them sit between stirs.