Corn and Butternut Squash with Basil
Brighten up your table with the vibrant flavors of Corn and Butternut Squash with Basil, a heartwarming side dish that’s as nutritious as it is delicious. This recipe combines caramelized, oven-roasted butternut squash with sweet corn and a fragrant touch of fresh basil for a burst of seasonal freshness. A hint of lemon juice adds zesty brightness, while optional parmesan cheese lends creamy richness for an elevated finish. Ready in just 50 minutes from prep to plate, this simple yet elegant dish is perfect for weeknight dinners or festive gatherings. Serve it warm as a colorful side, or enjoy it as a light vegetarian main. With its combination of wholesome ingredients, easy preparation, and irresistible taste, this recipe is a must-try for lovers of fresh, plant-forward cooking.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups (fresh, or frozen and thawed) sweet corn kernels
- 2 cloves (minced) garlic
- 0.5 cups (chopped) fresh basil leaves
- 1 tablespoon lemon juice
- 0.25 cups (optional, grated) parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Place the butternut squash cubes on a baking sheet. Drizzle 2 tablespoons of olive oil over the squash, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly, then spread the cubes in a single layer.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized, flipping halfway through.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
Stir in the corn kernels and cook for 3-4 minutes, or until heated through, if using frozen corn. If using fresh corn, cook for an additional 2-3 minutes until tender.
Once the squash is done roasting, add it to the skillet with the corn and gently stir to combine.
Turn off the heat, then stir in the chopped basil and lemon juice. Taste and season with additional salt and pepper if needed.
Transfer the mixture to a serving dish. If desired, sprinkle with grated parmesan cheese for added flavor.
Serve warm and enjoy your Corn and Butternut Squash with Basil!
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2620 mg | 114% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 43.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3742 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
