I’m Susan, owner and proprietor of my little yellow farmhouse in the middle of suburban Chicago. I cook regularly for a large varieties of tastes, all in the same family. I started cooking over 25 years ago to bring the people I love together. You will probably see their names crop up from time to time, as well as neighbors, who all share our table. They are a constant source of ideas, inspiration and encouragement.

At Potluck Wednesday, you get a glance into our lives, to see what worked and what didn’t work at our dinner table. We test our recipes a minimum of three times to be sure our directions will work for you. If you ever have any questions, be sure to email me. I’m here to help you.

So, pull up a chair. Don’t be afraid to put your feet up. Welcome to the neighborhood. We’re so glad you are here.

Susan

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Dinner, Lunch

Butternut Squash with Bacon, Onion and Corn

Butternut Squash with Bacon, Onion and Corn

Prep Time: 20 Minutes
Prep Time: 20 Minutes
Total time: 40 Minutes

Ingredients

Ingredients
  • 3 slices of bacon, cooked crisp and diced
  • 1 T of Olive Oil
  • 1 medium onion, diced
  • 1 Butternut squash, neck only, peeled and diced into 1/4 - 1/3 inch dice
  • 1/2 cup Chicken Stock
  • 1/2 cup fresh or frozen corn niblets
  • Salt and Pepper to taste
  • Thyme, four or five branches, leaves removed

Instructions

1. Heat olive oil in a 12 inch skillet. Saute onion until soft, 3 - 5 minutes.
2. Add bacon, butternut squash and chicken stock. Cook until butternut squash is soft, about 10 minutes.
3. Add corn and thyme and cook another 5 minutes.
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