Corn And Butternut Squash With Basil Food

CORN AND BUTTERNUT SQUASH WITH 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.

CORN 'N' SQUASH QUESADILLAS

Steps:

• Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.

SUMMER SOUP OF BUTTERNUT AND CORN

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.

SIMPLE SQUASH AND BASIL SAUTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

SMOTHERED YELLOW SQUASH WITH BASIL

Steps:

• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over moderately high heat until hot, But not smoking, then add half of the squash and saute, stirring occasionally, until browned, about 5 minutes.
• Transfer browned squash to a bowl, then heat remaining olive oil and saute remaining squash in the same manner.
• Return squash from bowl to skillet, add garlic and saute, stirring occasionally, 1 minute.
• Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of the liquid has evaporated, 6 to 7 minutes.
• Stir in basil and serve.

BUTTERY PATTY PAN SQUASH WITH BASIL

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.

CORN AND WINTER SQUASH WITH SPINACH AND BACON

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.