Corn Squash Casserole

* Exported from MasterCook *

Corn Squash Casserole

Recipe By : Annabel Perkins - Vegetarian Food for All
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups butternut squash -- skin & seeds removed
1 1/2 ounces butter -- 1/3 stick
1 medium red bell pepper -- seeded and chopped
1 zucchini -- sliced into rounds
about 6 inches long
2 cups whole kernel corn, frozen -- thawed
2 cups 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
salt and pepper -- to taste
1 1/2 cups 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.





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NOTES : This comes from a just published cookbook. The recipes come from
the Vegetarian Food for All restaurant in England, which was opened by a
yoga community. The recipes reflect the philosophy of wholeness and
unity, with no eggs or mushrooms.