A lovely dish that’s a snap to prepare.

Serves 8 to10.

INGREDIENTS

  • 9bacon slices, chopped
  • 2cups chopped onions
  • 2 1/2pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces
  • 1 1/26-ounce packages baby spinach leaves
  • 116-ounce package frozen corn kernels, thawed
  • 6tablespoons chopped fresh basil

    DIRECTIONS

    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 bowl and serve.