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Corn and Winter Squash with Spinach and Bacon


  • 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


  • 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