Corn Squash Casserolecasseroles, vegetables 2 cup butternut squash -- skin & 1 seeds removed 1 1/2 oz butter -- 1/3 stick 1 medium red bell pepper -- seeded 1 and chopped 1 zucchini -- sliced into 1 rounds 1 about 6 inches long 2 cup sweet corn kernels 2 cup chopped tomatoes -- skinned 1/2 tablespoon coriander seed 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/2 teaspoon thyme 1/2 teaspoon dried basil 1 salt and pepper -- to taste 1 1/2 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 |
