Recipe
Side Dish
Maple-Bacon Butternut Squash
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. butternut squash, seeded, peeled and cut into 1-inch cubes | ||
| 2 oz. Hy-Vee bacon, cut into 1/2-inch pieces | ||
| ¾ c. chopped onion | ||
| 16 oz. Hy-Vee frozen corn, thawed | ||
| ¼ c. Hy-Vee Select maple syrup | ||
| 2 tbsp. chopped fresh parsley, optional |
Directions
- Place squash in a large saucepan and cover with water. Place over high heat and bring to boiling; cook 10 minutes or until squash is just tender. Drain; set aside.
- Meanwhile, in a large nonstick skillet cook bacon over medium-high heat until crisp. Transfer to a plate lined with paper towels. Drain all but 1 tablespoon drippings from skillet; return skillet to medium heat. Add onion; cook 5 minutes or until tender.
- Add squash, corn and maple syrup to skillet; cook 3 to 4 minutes or until heated through. Season with freshly ground pepper to taste. Sprinkle with parsley (if desired), and serve.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 180mg
- Total Carbohydrates: 35g
- Protein: 6g
Recipe Source:
Integrated Marketing Services.