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Corn and Winter Squash with Spinach and Bacon
Ingredients
- 9 slices bacon, chopped
- 2 cups chopped onions
- 1-1/4 lb. peeled seeded acorn squash, cut into 1/4-inch pieces
- 1-1/4 lb. peeled seeded butternut squash, cut into 1/4-inch pieces
- 1 package (16 oz.) frozen corn, thawed
- 2 packages (6 oz. each) fresh baby spinach
- 6 Tbsp. chopped fresh thyme
Directions
- 1. Cook bacon in saucepot on medium heat until brown and crisp. Stir in onions and both squash pieces. Cook 10 minutes. Stir in corn. Cook 3 to 5 minutes or until corn is heated through.
- 2. Add spinach. Toss until spinach is just wilted.
- 3. Divide evenly between 6 plates. Sprinkle with thyme and serve.
- Nutritional information per serving: Calories 390; Total Fat 20g;
- Saturated Fat 7g; Trans Fat 0g; Cholesterol 30mg; Sodium 465mg;
- Total Carbohydrate 46; Dietary Fiber 9g; Total Sugars 7g; Protein 10g
