Crispy Bacon Butternut Squash and Corn with Fresh Basil
Buttery roasted butternut squash meets sweet corn in this harvest-inspired side dish, balanced with crispy bacon, fresh basil, and warm spices. The squash caramelizes as it cooks, developing deep flavor while the corn adds pops of sweetness. Perfect alongside roasted chicken or pork, or as a vegetarian main with crusty bread. The dry mustard adds subtle depth without heat, letting the natural flavors shine.
Ingredients
- 2 slices bacon, cut into 1-inch pieces
- ⅓ cup onion, chopped
- 1 cup butternut squash, peeled and cubed (1/2-inch cubes)
- 1 cup corn kernels, frozen, thawed
- 2 tablespoons basil, fresh, chopped
- 1 ½ teaspoons dry mustarddijon mustard0.5 teaspooncondiment
adds moisture; reduces salt slightly
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
Instructions
- 1
Cook bacon until crisp in a medium skillet over medium-high heat.
- 2
Add onion and cook until tender.
- 3
Stir in squash and cook, stirring occasionally, until browned and tender.
- 4
Add corn and cook until heated through.
- 5
Stir in basil, dry mustard, salt, and pepper, then cook briefly.
- 6
Serve immediately and garnish with fresh basil.
Tips
Cube squash uniformly so pieces cook evenly. Smaller pieces caramelize faster; adjust heat if browning too quickly.
Don't skip the bacon fat in the pan; it adds richness and helps the squash brown beautifully.
Use fresh basil at the end for brightness; cooked basil loses its aromatic quality.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat.
Prepare ingredients up to 1 day ahead. Cook fully and reheat before serving; does not hold well at room temperature.
Serve hot as a side dish with roasted poultry, pork, or fish. Pairs well with grain-based mains.
Common Mistakes
Don't overcrowd the skillet or squash will steam instead of brown. Cook in batches if needed.
Don't skip stirring occasionally or squash will burn on the bottom.
Don't cook basil too long or it will turn dark and bitter.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh corn instead of frozen?
Yes. Fresh corn kernels work well and taste slightly sweeter. They may take 4-5 minutes to cook through versus 3 for thawed frozen.
What if my squash isn't browning?
Increase heat slightly and avoid crowding the pan. Don't stir constantly; let pieces sit on the hot surface. Browning takes 20-25 minutes.
Can I make this ahead?
Yes, cook fully and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of water. Best served fresh but reheats reasonably well.