Corn Squash Casserole
Source: Annabel Perkins - Vegetarian Food for All (found on the internet)
Bake at 350 F. for 20-30 min.
Note: This is a really wonderful harvest recipe. best with corn fresh from the cob but okay to use canned or frozen corn, I generally use more than a 1/2 cup of cheese. Christine Unger
2 cup butternut squash
3 T butter
1 onion, chopped
1 medium red bell pepper -seed, chop
1 zucchini -- sliced into rounds (optional)
2 cup sweet corn kernels
2 cup chopped tomatoes
1t. gr. coriander (or 1/2 T. whole)
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon thyme
1/2 teaspoon dried basil
salt and pepper -- to taste
1/2 cup grated cheddar cheese
Sauté onions and 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 cover with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes.