Baby Zucchinis with Corn on the Cob on Butternut Squash

We have had enough snow for this winter over here! We were snowshoveling several times a day for the past few days and got hopelessly stuck with our car just feet from the driveway – yay for amazing neighbors who came running to help dig us out and push our not-4WD for half an hour to get off the street!!
As a little contrast, today’s recipe puts some summer on your plate: warm orange butternut squash, bright green baby zucchinis, and sunny yellow corn on the cob 🙂

This was a paradise of cooking for Ilian. He discovered a lump of clumped salt and bit into it (I remember this never-to-be-repeated mouthful-of-salt experience from my own childhood!), sprinkled the veggies with herbs like a pro, and ended up eating both our shares of corn.

The baby zucchinis and crinkle-cut butternut squash are courtesy of Trader Joe’s, a store which always carries some interesting veggie variations. Thanks!

Baby Zucchinis with Corn on the Cob on Butternut Squash

  • Servings: dinner for 3
  • Difficulty: easy
  • Print

Ingredients

  • 2 corn cobs
  • 1/2 lb baby zucchinis, cut in half lengthwise
  • 1 lb pre-cut butternut squash (e.g. Trader Joe’s crinkle cut butternut squash)
  • 1 1/2 tsp salt
  • 1 tsp dried thyme
  • 1/4 tsp + a pinch dried tarragon
  • a pinch ground nutmeg
  • 1 TBsp canola oil or other cooking oil

Directions

  1. Place butternut squash into steamer basket (about 2 cups of water in pot). Sprinkle with 1 tsp salt, 1/2 tsp dried thyme, 1/4 tsp dried tarragon, and a pinch of nutmeg, toss to coat. Steam over medium-high heat for about 20 minutes or until soft.
  2. In the meantime, place corn cobs into pot with water to cover, bring to a boil and cook over medium-high heat for 7 minutes. Take out of water, place on a plate to cool. When comfortable to handle, cut each cob into three sections.
  3. In a bowl, toss baby zucchinis with 1/2 tsp salt, 1/2 tsp dried thyme, a pinch of dried tarragon and 1 TBsp cooking oil. Fry over medium-high heat for 4 minutes, until lightly browned on cut side and starting to become soft. [Do not overcook, if zucchini are too soft they will fall apart when plating.]
  4. Fill plates with a layer of butternut squash, top with 2 corn cob sections and baby zucchinis. Enjoy summer on your plate!

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