Corn and Butternut Squash

Ingredients

• 2 slices bacon cut into 1-inch pieces
• 2 tablespoons butter 
• 1 cup butternut squash cubed peeled seeded ()
• 0.5 cup corn kernels frozen thawed
• 1.5 teaspoons mustard dry
• 2 tablespoons basil leaves fresh plus more for garnish chopped
• 0.5 teaspoon ground pepper black
• 0.3 cup onion chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. In a medium skillet, cook the bacon over medium-high heat until crisp.
2. Add the onion, and cook until tender, about 2 minutes.
3. Add 2 tablespoons of butter to the skillet, then add the squash. Cook until browned and tender, stirring occasionally, about 20 to 25 minutes.
4. Add the corn and cook until heated through, about 3 minutes. Stir in the basil, dry mustard, salt, and pepper and cook for 1 minute.
5. Transfer the squash to a serving bowl and garnish with basil.
6. Serve immediately.