Monday, May 4, 2015

Southern Style Butternut Squash and Corn

When you're talking about Southern vegetables, most of the time you're also talking about bacon and onion. In this case - bacon, onion, and butter! (Have I grabbed your interest yet?) Even if you're not a huge fan of vegetables, you have to admit that there is just something about bacon that makes them taste amazing. Bacon makes everything better. Right?    

Now, that's not to say that either butternut squash or corn need any help in the flavor department. They both have a beautiful sweetness to them that is loved by many all on their own. But it's that sweetness that really makes this pairing work. It plays very well off of the savory taste of the bacon and onion. Then, the hints of butter and rosemary take it over the top, and really round out this beautiful and tasty side dish.  I hope you'll try it and let me know what you think...

 Printable Recipe 
  • 3 cups diced Butternut Squash
  • 3 cups Corn (or 2 Cans)
  • 3 strips of Bacon, chopped
  • 1 Tbs Butter
  • 1/2 cup diced Onion
  • 1/2 tsp minced Garlic
  • 1/4 tsp Garlic Salt
  • 1 tsp (or 1 sprig) Rosemary
  • Salt and Pepper

I highly recommend using a cast iron skillet for this one. If you don't have one, be sure to use one without a nonstick coating. The sugars in the corn and butternut are going to caramelize and make for a very sticky situation, no matter if the pan says 'non-stick' or not. You'll need to be able to get right in there with a metal spoon, and scrape off all that yummy goodness. 


Begin by browning your bacon pieces in the skillet, over medium heat. Once they are just beginning to crisp, add in the butter and diced onion. Season with a little salt and pepper, and stir until the onion begins to caramelize. Add in the minced garlic, and cook for just a moment more. 

Add in the butternut, and season with the garlic salt and rosemary. Cover and cook on low, stirring occasionally, until the butternut is tender, about 10 minutes.  

Remove the lid. Stir in the corn, and add additional salt and pepper, if needed. Increase the heat to medium high. Continue to cook, uncovered, to let the corn and butternut get a little color. Limit your stirring, but don't let it burn. Once you've reached your desired level of caramelization, remove the pan from the heat.

Serves 6  


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  1. I just have to say YUMMY! As a veggie I'd have to leave the bacon out (I know blasphemy) but other wise I definitely have to make this very soon. We're going into corn season in the next couple of months and I still have a squash or two left so this would be great. Thanks for sharing.

    1. You're welcome Ricki. I hope you enjoy it! :o)

  2. Yum!! You got my attention!! Thanks for Sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Love your stuff!! Pinned

  3. I like that alot :)
    Sounds very rich!

    Mila (Idea Box)


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