This vivid yellow creamy dish is the perfect side to any Thanksgiving meal. The velvety texture and sweet flavor will entice even the pickiest of children to give it a try. Leftovers can be easily reheated and eaten again the next day.

Squash and Corn Velvet
By Taylor
Makes 6-8 servings


8 cups yellow squash, chopped
4 tablespoons unsalted butter
1 cup yellow onion, chopped
1 pound frozen yellow and white corn
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon hot sauce
1 cup heavy whipping cream


Preheat oven to 350°F.

Chop squash into bite-sized pieces. Place 8 cups squash into boiling, salted water. Cook until fork tender. Drain squash in colander and set aside.

In a medium pan, melt butter over medium heat. Add onions and cook until soft. Add 1/2 pound of yellow and white corn kernels, sugar, salt, and hot sauce. Stir. Add 1 cup heavy whipping cream and cook, stirring occasionally, over medium heat for 10 minutes.

Place cooked squash in large bowl, add corn and onion mixture. With stick or immersion blender, blend squash and corn mixture until a smooth and creamy consistency.

Butter an overproof casserole dish. Add remaining 1/2 pound of yellow and white corn to the blended corn and squash mixture. Stir. Pour into buttered casserole dish and bake for 30 minutes. Let cool for 15 minutes before serving.

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