Corn and Winter Squash with Spinach and Bacon

By Cathie davidson

A lovely dish and a snap to prepare. Great for thanksgiving.
Serves 8-10
Source: Epicurious

Ingredients

• 9 Slices bacon, chopped
• 2 cups chopped onions
• 2 1/2 pounds butternut squash, peeled, seeded and cut into 1/3-inch pieces
• 1 1/2 6-oz packages baby spinach leaves
• 1 16 oz package frozen corn kernels, thawed
• 6 TBL chopped fresh basil

Preparation

Step 1

Sauté bacon in a large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender (about 12 min - but depends on your squash could be longer)
Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil, just before ready to serve. Season with salt and pepper. Transfer to bowl and serve.