Corn And Butternut Squash With Basil - cooking recipe

Ingredients

2 slices bacon, cut into 1-inch pieces
1/3 cup onion, chopped
1 cup butternut squash, peeled and cubed (1/2-inch cubes)
1 cup frozen corn kernels, thawed
2 tablespoons basil, chopped fresh
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnish
chopped fresh basil

Preparation

In a medium skillet, cook bacon over medium-high heat until crisp.
Add onion, and cook 2 minutes, or until tender.
Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
Add corn; cook until heated through, about 3 minutes.
Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
Serve immediately. Garnish with chopped fresh basil, if desired.