By Spencer Watts
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  • 2 cups (480 milliliters) butternut squash, diced
  • 2 cups (480 milliliters) frozen corn kernels
  • 1 1/2 cups (360 milliliters) 35% cream
  • Salt and pepper to taste
  • 2 tablespoons (30 milliliters) fresh parsley, chopped


  1. In a pot of boiling water, blanch butternut squash for two to three minutes.
  2. Remove butternut squash and place in ice water to cool.
  3. Remove butternut squash from ice water and pat dry.
  4. Heat oil in a frying pan over medium-high heat.
  5. Add squash and corn to the pan, and fry for three to four minutes, stirring occasionally.
  6. Add cream and bring to a boil.
  7. Simmer for three to four minutes for the cream to reduce and form a thick sauce around the vegetables.
  8. Season with salt pepper.
  9. Just before serving, add fresh parsley and mix.
  10. Serve with rock lobster tails with sweet mustard glaze (see recipe).


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