Today was very blustery and it’s getting cool at night–fall is coming!
I also have a bumper crop of butternut squash from volunteer seedlings that’s taking over the driveway, so I now have one of the main ingredients for my favorite fall dinner.
This is a recipe we adapted years ago from The Frugal Gourmet Cooks American by Jeff Smith. See my notes at the end about how and why we made some changes.
Butternut Squash with Ham, Onions and Corn
3 cups peeled and diced (1/2 inch) fresh butternut squash
1 cup chicken broth
2 tablespoons butter
2 large yellow onions, peeled and diced
1/2 pound diced ham (1/2 inch)
10 ounces frozen corn
salt and pepper to taste
toasted sunflower seeds or pinenuts for garnish (toast in the oven at 350 for about 5 minutes)
Place the diced squash in a 2-quart saucepan. Add the broth and butter; top with onions. Cover and simmer until the squash is tender, about 15-20 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.
* His recipe originally called for fresh pumpkin, but I find butternut squash easier to use and more readily available all year. He also used pumpkin seeds, but I prefer pinenuts or sunflower seeds. Don’t leave them out! You need the crunchy seeds to add interesting texture and flavor.