Corn & Winter Squash with Spinach & Bacon

 

9 slices  bacon, chopped

2 cups chopped onion

2-1/2 lb. butternut squash; peeled, seeded, cut into 1/3" pieces

18 oz. baby spinach leaves

16 oz. frozen corn kernels, thawed

6 tbsp. chopped fresh basil

to taste: salt and pepper

       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 a bowl and serve. 

 

 Makes 12 servings.