Corn squash casserole
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butternut squash -- skin & |
| Seeds removed | ||
| 1½ | ounce | Butter -- 1/3 stick |
| 1 | medium | Red bell pepper -- seeded |
| And chopped | ||
| 1 | Zucchini -- sliced into | |
| Rounds | ||
| 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 |
| Salt and pepper -- to taste | ||
| 1½ | cup | Grated cheddar cheese |
Directions
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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