Corn And Butternut Squash With Basil Food

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SUMMER SOUP OF BUTTERNUT AND CORN



Summer Soup of Butternut and Corn image

Let's begin the summer with this delicious creamy butternut squash and corn soup! This is so simple but makes an excellent lunch to freshen your mood and put a smile on your face.

Provided by the butterfly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 butternut squash, peeled and cubed
1 cup corn
3 cups vegetable stock
1 teaspoon dried basil
½ teaspoon ground black pepper
½ cup plain yogurt
½ teaspoon ground nutmeg

Steps:

  • Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
  • Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 46.4 g, Cholesterol 1.8 mg, Fat 5.1 g, Fiber 7.6 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 384 mg, Sugar 12.5 g

CORN AND BUTTERNUT SQUASH WITH BASIL



Corn and Butternut Squash With Basil image

Make and share this Corn and Butternut Squash With Basil recipe from Food.com.

Provided by SweetSueAl

Categories     Corn

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

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
chopped fresh basil

Steps:

  • 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.

Nutrition Facts : Calories 236.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 777.4, Carbohydrate 30.5, Fiber 4, Sugar 2.9, Protein 6.8

BUTTERY PATTY PAN SQUASH WITH BASIL



Buttery Patty Pan Squash With Basil image

Patty Pan Squash sometimes gets a hard wrap, but I love them! This is a great little recipe I found somewhere on the net...the basil really makes the dish!! Great served with almost any protein.

Provided by Backwoods Foodie

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 -6 medium pattypan squash, sliced thin, about 1/4 inch
1/4 cup melted butter
1 bunch fresh basil, chopped
sea salt
pepper

Steps:

  • In a baking dish, layer squash, drizzle with butter, sprinkle with basil and sprinkle with a small amount of salt and pepper to taste.
  • Continue layering until all ingredients are gone.
  • Bake at 350 for about 30 minutes or until squash is tender.

Nutrition Facts : Calories 101.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.3, Protein 0.1

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS



Butternut Squash with Hominy, Corn and Bell Peppers image

Categories     Pepper     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Corn     Bell Pepper     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

3 tablespoons butter
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cups 1/2-inch pieces peeled butternut squash
1 15-ounce can whole golden hominy, rinsed, drained
1 cup frozen corn kernels, thawed
1/3 cup chopped fresh cilantro

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

CORN AND WINTER SQUASH WITH SPINACH AND BACON



Corn and Winter Squash with Spinach and Bacon image

Categories     Vegetable     Side     Sauté     Thanksgiving     Quick & Easy     Bacon     Corn     Spinach     Butternut Squash     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 6

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

Steps:

  • 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.

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