Once you have a winter squash partially baked, most anything you make comes together easily and quickly. This simple side dish is easy enough to serve at everyday meals, and festive enough for the holiday table. Though its past fresh corn season in most areas, markets often bring this classic crop back for the holiday season, and it’s still quite good. This serves 8 or more as a side dish.
- 1 small sugar pumpkin or 1 medium butternut squash
- 1 tablespoon safflower or other high-heat oil
- 1 medium red onion, quartered and thinly sliced
- 2 large or 3 medium ears fresh corn
- 1/ 2 medium red bell pepper, finely diced
- ¼ cup toasted pumpkin seeds (pepitas)
- Fresh rosemary leaves from 1 sprig, or to taste
- 1 teaspoon whole cumin seeds or ground cumin
- 1 tablespoon agave nectar
- Salt and freshly ground pepper to taste
Follow the instructions for pre-baking the pumpkin or squash. Bake to the point where you can pierce though with a bit of resistance. Let cool until it can be handled. Once you’ve got the pumpkin or squash seeded and peeled, cut into approximately 1-inch chunks.
Heat the oil in an extra-wide skillet. Add the onion and sauté over medium heat until softened, stirring frequently, about 8 to 10 minutes.
Meanwhile, break each ear of corn in half. Stand each up on its sturdy end and cut the kernels away from the cob with a sharp knife.
Add the squash chunks, corn kernels, and bell pepper to the skillet. Turn the heat up to high and cook, stirring almost continuously until the vegetables have nice charred spots here and there, about 5 to 7 minutes.
Stir in the rosemary leaves, cumin, and agave and continue to cook, stirring for a minute or so longer. Remove from the heat, season with salt and pepper, and serve.