3116. CORN and WINTER SQUASH with SPINACH and BACON

for Marianne Benjamin 

serves 8 to 10 


9 bacon slices, chopped
2 cups chopped onions

2 1/2 pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces 

1 1/2 6-ounce packages baby spinach leaves 

1 16-ounce package frozen corn kernels, thawed 

6 tablespoons chopped fresh basil 

 

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

 

 

bacon recipe courtesy of: Bon Appétit, November 1998