Corn squash casserole

Yield: 3 Servings

Measure Ingredient
2 cups Butternut squash -- skin &
\N \N Seeds removed
1½ ounce Butter -- 1/3 stick
1 medium Red bell pepper -- seeded
\N \N And chopped
1 \N Zucchini -- sliced into
\N \N Rounds
\N \N About 6 inches long
2 cups Sweet corn kernels
2 cups Chopped tomatoes -- skinned
½ tablespoon Coriander seed
¼ teaspoon Ground ginger
¼ teaspoon Ground allspice
½ teaspoon Thyme
½ teaspoon Dried basil
\N \N Salt and pepper -- to taste
1½ cup Grated cheddar cheese

Saute squash in butter for 3 minutes in a saucepan. Add bell pepper, zucchini, corn and tomatoes with all seasonings and saute 2 to 3 minutes longer.

Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 minutes.

Makes 3 main dish servings or 6 side dishes.

Recipe By : Annabel Perkins - Vegetarian Food for All

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