This recipe is one of our favorites for fall and winter, and it’s so easy! I haven’t made it for a really long time and had to go searching for the recipe. I thought maybe you would like to try something new.
Why is the font so big, you ask? Because a long time ago I made a terrible mistake on a dish while trying to read the tiny print on one of those blasted little cards and put in too much of an ingredient–oops! So I started typing my favorite recipes into a Word document and printing it on regular paper in large font so I can see it. I slip it into a sheet protector to keep it from getting splattered, and I have a binder clip hanging from the wall so I can hang it up and read it while cooking and keep it up off the counter. I keep all my favorite recipes in a big 3-ring binder.
That’s not to say I don’t still have hundreds of recipes on those tiny cards. I just haven’t gotten them all typed in yet. The added benefit is I don’t have to worry about losing the tiny card–if I lose the recipe, I just print it out again!
Butternut Squash with Ham, Onions and Corn
Adapted fromThe Frugal Gourmet Cooks American by Jeff Smith
3 c. peeled and diced (1/2-inch) fresh butternut squash *
1 c. chicken stock
2 T. butter
2 large yellow onions, peeled and sliced
1/2 pound diced (1/2-inch) ham
10 oz. frozen corn
salt and pepper to taste
toasted sunflower seeds for garnish *
Place the diced squash in a covered 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 sunflower seeds.
* my notes: his recipe originally called for fresh pumpkin, but I find butternut squash easier to use and more readily available. He also used pumpkin seeds, but I prefer sunflower seeds or pinenuts. Don’t leave them out! You need the crunchy seeds to add interesting texture and flavor.