Best 8 Corn And Winter Squash With Spinach And Bacon Recipes

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Corn and winter squash with spinach and bacon is a delicious and versatile dish that can be served as a side dish or a main course. It is perfect for a weeknight meal or a special occasion. This hearty and flavorful side dish is packed with vibrant colors and textures. The combination of sweet corn, tender winter squash, wilted spinach, and crispy bacon creates a medley of flavors and textures that will delight your taste buds. Served as a comforting side dish or a delightful vegetarian main course, this recipe is sure to become a favorite in your kitchen.

Here are our top 8 tried and tested recipes!

CORN AND WINTER SQUASH WITH SPINACH AND BACON



Corn and Winter Squash with Spinach and Bacon image

Categories     Vegetable     Side     Sauté     Thanksgiving     Quick & Easy     Bacon     Corn     Spinach     Butternut Squash     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 6

9 bacon slices, chopped
2 cups chopped onions
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/3-inch pieces
1 1/2 6-ounce packages baby spinach leaves
1 16-ounce package frozen corn kernels, thawed
6 tablespoons chopped fresh basil

Steps:

  • 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.

CORN AND SQUASH SOUP



Corn and Squash Soup image

This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

12 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
6 cups mashed cooked butternut squash
2 cans (8-3/4 ounces each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.

YELLOW SQUASH AND CORN CASSEROLE



Yellow Squash and Corn Casserole image

Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!

Provided by JULIAJOHNSON

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 6

Number Of Ingredients 10

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  • Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
  • Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g

CORN AND BUTTERNUT SQUASH WITH BASIL



Corn and Butternut Squash With Basil image

Make and share this Corn and Butternut Squash With Basil recipe from Food.com.

Provided by SweetSueAl

Categories     Corn

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

2 slices bacon, cut into 1-inch pieces
1/3 cup onion, chopped
1 cup butternut squash, peeled and cubed (1/2-inch cubes)
1 cup frozen corn kernels, thawed
2 tablespoons basil, chopped fresh
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
chopped fresh basil

Steps:

  • In a medium skillet, cook bacon over medium-high heat until crisp.
  • Add onion, and cook 2 minutes, or until tender.
  • Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally.
  • Add corn; cook until heated through, about 3 minutes.
  • Stir in basil, dry mustard, salt, and pepper; cook 1 minute.
  • Serve immediately. Garnish with chopped fresh basil, if desired.

Nutrition Facts : Calories 236.6, Fat 11.6, SaturatedFat 3.5, Cholesterol 15.4, Sodium 777.4, Carbohydrate 30.5, Fiber 4, Sugar 2.9, Protein 6.8

WINTER SQUASH AND BACON CASSEROLE



Winter Squash and Bacon Casserole image

I can't imagine celebrating the holidays without including this comforting casserole on my menu. You can use any sweet variety of winter squash, but delicata is my personal favorite.-Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 5 servings.

Number Of Ingredients 10

1 small onion, chopped
1 teaspoon canola oil
3 cups mashed cooked delicata or butternut squash
12 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat. Stir in the squash, bacon, cheese, sugar, salt and pepper. Transfer to a greased 8-in. square baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 20-25 minutes or until heated through and top is lightly browned.

Nutrition Facts :

SPINACH WITH CORN



Spinach With Corn image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 10-ounce package fresh spinach
4 tablespoons butter (or bacon fat)
1 clove garlic, minced
1 large shallot, minced
1 cup frozen kernel corn
2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)
Salt as desired

Steps:

  • Wash spinach and chop coarsely.
  • Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
  • Add corn, cover skillet, raise heat to medium and cook 3 minutes.
  • Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams

ACORN SQUASH WITH BACON



Acorn Squash With Bacon image

I did not, get this from any one ! This is a hand-me down recipe, my Mom, Grandma, her Mom Ect.... Like it love, "tweek" it to your own taste. I have never been told YUCK just where did you get this recipe? Simple, tasty, smokey and loved !

Provided by Cheri B

Categories     Low Protein

Time 1h10m

Yield 4 each, 4 serving(s)

Number Of Ingredients 8

2 acorn squash
8 slices bacon, use your favorite
8 tablespoons butter
4 teaspoons cinnamon
salt & pepper
after much time i have looked at this recipe and realize my Mistake
there is no sweeteners add about 2 tablespoons per 1/2 brown sugar
use honey or syrup, at your discretion

Steps:

  • I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
  • Cut squash in 1/2 with the grooves.
  • Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
  • Place squash in greased oven proof pan.
  • Place butter around edges of squash, and some in center, of each half.
  • You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
  • Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
  • Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
  • To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.

Nutrition Facts : Calories 369.6, Fat 30.5, SaturatedFat 17, Cholesterol 71.9, Sodium 342.8, Carbohydrate 24.7, Fiber 4.6, Sugar 0.1, Protein 3.9

GARLICKY SUMMER SQUASH AND FRESH CORN



Garlicky Summer Squash and Fresh Corn image

A delicious and different way serve two favorite summer vegetables, squash and corn!

Provided by Mindy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
½ yellow onion, sliced
4 cloves garlic, minced
½ cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

Tips:

  • For the best flavor, use fresh corn and winter squash.
  • If you don't have fresh corn, you can use frozen corn kernels.
  • If you don't have winter squash, you can use butternut squash, acorn squash, or kabocha squash.
  • If you don't have bacon, you can use pancetta or chopped ham.
  • Feel free to add other vegetables to this dish, such as chopped onion, green bell pepper, or zucchini.
  • Serve this dish with a side of rice or bread.

Conclusion:

This corn and winter squash with spinach and bacon is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh vegetables and it is also a good source of vitamins and minerals. The combination of sweet corn, savory squash, and salty bacon is sure to please everyone at the table.

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