comfort food just right for fall–Butternut Squash with Ham, Onions and Corn

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

Serves 6

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.