Corn And Butternut Squash With Basil Recipes

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.

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.

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.

CORN AND BUTTERNUT SQUASH CHOWDER

Steps:

• In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

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.

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.

BUTTERNUT SQUASH AND CORN SOUP

Steps:

• Cut the stem off of the squash and split it in half.
• Scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
• When the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
• In a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
• Place the onion, garlic, and butter also in the blender or processor.
• Add 1 cup of half and half to the mixture and blend until smooth.
• Microwave the corn in a glass bowl for about 3-4 minutes.
• Add half of the corn to the mixture and blend until smooth.
• Pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
• Simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
• Salt and pepper to taste and serve.
• Bon appetit!