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.