This recipe for butternut squash with Ham, Corn and Onions started with a recipe from The Frugal Gourmet Cooks American by Jeff Smith published in 1987. This version is an easy 30-minute dinner, full of fall flavors in just one pot.
The original recipe called for fresh pumpkin. It can be painful to cut and hard to get out of season. Usually the fresh pumpkins you can get are for jack-o-lanterns, not for cooking. Butternut squash is a really good substitute. It’s available most of the time, tasty, and much easier to work with!
It also called for toasted pumpkin seeds. I’m not a fan. But toasted pine nuts have a rich smoky flavor and are fabulous. Sunflower seeds are also very good.
Butternut Squash with Ham, Corn and Onions
Adapted from The Frugal Gourmet Cooks American by Jeff Smith. The original recipe called for pumpkin, but butternut squash works well.
Ingredients
- 3 cups butternut squash, peeled and cut into bite-sized pieces
- 1 cup chicken stock I use Better Than Bouillon chicken base
- 2 Tablespoons butter, cut into pieces
- 2 onions peeled and cut into bite-sized slivers
- 8 oz cooked ham, cubed
- 10 oz corn
- salt and pepper to taste
- toasted pine nuts for garnish or toasted sunflower seeds
Instructions
- Place the diced squash in a 2-quart saucepan. Add the broth and butter; top with the onions. Cover and simmer until the squash is just tender, about 15 minutes.
- Add the ham and corn and cook until the corn is tender, about 8 minutes.
- Add salt and pepper to taste. Top with toasted pine nuts or sunflower seeds.
