Butternut Squash Creamed Corn is the perfect fall side dish.

Butternut Squash Creamed Corn

Butternut Squash Creamed Corn is the perfect fall side dish.
Butternut Squash Creamed Corn

Butternut Squash Creamed Corn is inspired by fall! This light and creamy recipe is better for you, thanks to butternut squash.

Creamed corn is a classic and updated in this fall inspired recipe for Butternut Squash Creamed Corn.

Can I tell you something?

It feels so good to be home.

The last two weeks have taken me here and there and everywhere, and travels aside, I have also had the chance to work on some extremely fun projects that I can’t wait to share with you.

Give corn the royal fall treatment in this Butternut Squash Creamed Corn!

But now that life has returned to normal, I’ve been really enjoying my time in the kitchen again. My suitcases are stored in the closet, I’m wearing my aprons again, and I am finally starting to think about Thanksgiving. I am grateful already. Thankful to be cooking, spending the day with my children on their day off, getting back in the gym, and feeling healthy. Amid my travels last week, I wasn’t feeling well at all, so this, above everything else, is what makes being home even better. I feel good again.

The secret ingredient to making creamed corn even more delicious: butternut squash!
Butternut Squash Creamed Corn is the perfect fall side dish.

My husband was Dad-Extraordinaire while I was away, and I returned to a fully stocked refrigerator and pantry. I saw the ears of corn in the vegetable bin and instantly had a craving for silky creamed corn. To give this old favorite a boost, I called on one of my favorite fall vegetables for help. Butternut squash, when pureed and whisked with milk, becomes so creamy, it is the perfect base for Butternut Squash Creamed Corn. A little mascarpone cheese also adds to the depth of the dish, which was an instant hit for my family. Sweet kernels of creamed corn seem to get along with just about any main dish, and I am certain that it will go very nicely served alongside roasted turkey, stuffing and gravy in just a few weeks.

Oh yes, Thanksgiving is just a few weeks away. Let’s get planning.

Butternut Squash Creamed Corn is inspired by fall! This light and creamy recipe is better for you, thanks to butternut squash.

Butternut Squash Creamed Corn is inspired by fall! This light and creamy recipe is better for you, thanks to butternut squash.

Butternut Squash Creamed Corn

Serves 4-6 | Prep: 10 minutes | Cook: 30 minutes

Butternut Squash Creamed Corn is inspired by fall! This light and creamy recipe is better for you, thanks to butternut squash.

Ingredients

1 tablespoon olive oil

1 shallot, finely chopped

8 oz diced butternut squash

1/2 teaspoon kosher salt

1 cup skim milk

4 ears of corn (see notes below), kernels sliced off the cob, 2 cobs reserved

2 tablespoons unsalted butter

1/4 cup mascarpone cheese (substitute cream cheese if you wish)

1/4 cup freshly grated parmesan cheese, plus more for garnish

kosher salt, to taste

freshly ground black pepper, to taste

2 tablespoons chooped chives

Instructions

In a large saucepan, heat the olive oil over medium-low heat. Add the shallot and cook until translucent, about 2-3 minutes. Add the butternut squash, season with salt, and let it brown lightly, cooking for about 4 minutes. Stir in the milk and add the reserved corn cons. Bring the heat up to medium to let the milk simmer. Once the milk begins to bubble, let it simmer for about 5 minutes. Retrieve the corn cobs and discard. Transfer the butternut squash and milk into a blender and puree until very smooth. Set aside.

In the same saucepan, stir together the corn kernels and butter over medium heat. When the butter is melted through, stir in the pureed butternut squash and the mascarpone cheese. Lower heat and cook the corn, stirring periodiocally, until the sauce is creamy and the corn kernels are cooked, but still have some bite, about 10-15 minutes. Stir in the parmesan cheese, and adjust the seasoning with salt and pepper if necessary.

Serve with a grating of parmesan cheese and a sprinkling of fresh chives.

Notes

If you don't have fresh corn, substitute with frozen corn. You will need about 3 cups.

Comments

  1. Heidi+@foodiecrush

    Okay, this is a GREAT idea of combining two of my favorite fall flavors. And I love that you’ve trained your husband to take care of things while you’re away. :) Can you come to my house?

    Reply
    • Liren Baker

      Oh Heidi, I definitely feel lucky when I can return to a clean house and a stocked kitchen! If it means a trade off and he feeds the kids junk food while I’m away, then well, it works for me ;) And this creamed corn is my new go to this fall, for sure.

  2. Kankana

    The corns we get out here are so sweet even when it’s not summer. I am so going to try this dish next time I buy some. 

    Reply
  3. Liz

    PERFECT for my holiday menu! SO good to finally see your beautiful self in person! xo

    Reply
    • Liren Baker

      And SO good to finally meet you in person, too Liz. Hope your return home has been wonderful!

  4. Liz+@+Floating+Kitchen

    I love the sound of this dish, Liren! Butternut is my favorite, so I like sneaking it into everything. Glad to hear you’re feeling happy and well. I love traveling, but it’s always SO good to come home. Traveling makes me feel energized, but also kind of just “out of wack” at the same time! I hope you have a great weekend!

    Reply
    • Liren Baker

      I couldn’t agree more. I love traveling, but coming home is just as sweet. Especially when there’s all kinds of cooking to look forward to. And yes for butternut squash – I can’t get enough of it right now :)

  5. Mary

    Liren, I had been traveling a ton too.  Two weeks ago I finally stowed away my luggage for a stretch and have been so enjoying my time at home.  Especially at this time of year, it feels soothing and nurturing to be in my kitchen.
    I love everything about this recipe.  I am such a fan of butternut squash and I am always looking for new and delicious ways to use it.  I will be making this dish for Thanksgiving and I’m betting it will become a tradition in our house.

    Reply
  6. Mary

    Liren, I made this for our Thanksgiving feast,  and as predicted, it received rave reviews from all at my table.  I will definitely be making this again!

    Reply
    • Liren Baker

      I am SO glad, Mary! And even more, I am so honored to have been part of your Thanksgiving. That means so much! xo

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